- 1/2 cup chicken broth
- 1/2 cup soy sauce
- 4 tablespoons plum sauce
- 4 tablespoons cornstarch
- 1/2 tablespoon ground ginger
- 1 (1 pound) package Bob Evans® Zesty Hot Roll Sausage
- 1 cup sliced mushrooms
- 1 small red pepper, cut into 1 inch pieces
- 1 (16 ounce) package coleslaw mix
- 1/4 cup sliced green onions
- 1 minced garlic clove
- 4 cups cooked rice
- In small bowl, combine broth, soy sauce, plum sauce, cornstarch and ginger. Stir well and set aside.
- In large skillet, crumble and brown sausage, mushrooms and red pepper over medium heat until sausage is browned. Stir in coleslaw mix, onions and garlic. Cook until cabbage is softened, about 3 minutes. Stir sauce again and pour into skillet. Cook, stirring until mixture comes to a boil. Cook for 1 minute. Serve over hot rice.