1 C cooked, chopped chicken
1 12 oz bottle plums in syrup
2 Tbsp cooking oil
½ head cabbage, chopped
1 green onion, chopped
2 carrots, chopped
2 stalks celery, chopped
1 bunch broccoli, chopped
1 C bean sprouts, rinsed
1 4-oz can sliced mushrooms
1 clove garlic, minced
1 tsp ground ginger
dash red pepper
¼ S soy sauce
2 Tbsp corn starch
1 C water
Fry the vegetables in the cooking oil until crisp-tender. Drain plums, reserving syrup. In a separate bowl, mix the soy sauce, corn starch, plum syrup, garlic, ginger, and red pepper. Add chicken, water, drained plums, and plum syrup mix to the vegetables. Bring to a boil, stirring gently.
Serve over steamed rice.
Yields: 6-8 servings
Time to make: about 30 minutes
Source: Rebecca Hoffman Carlson