Best 2 Ginger Plum Stir Fry Recipes

Embark on a culinary adventure with our delectable Ginger Plum Stir-Fry, a symphony of flavors that tantalizes your taste buds. This irresistible dish seamlessly blends the tangy zest of ginger with the sweet allure of plums, creating a harmonious balance that will leave you craving more.

Our recipe collection offers a delightful array of variations to suit every palate. From the classic Ginger Plum Stir-Fry, featuring tender-crisp vegetables enveloped in a savory sauce, to the tantalizing Ginger Plum Stir-Fry with Chicken, where succulent chicken pieces add a protein-packed punch, each recipe promises a unique gastronomic experience.

For those seeking a vegetarian delight, our Ginger Plum Stir-Fry with Tofu offers a satisfying alternative, where firm tofu absorbs the delectable sauce, creating a fulfilling and flavorful meatless option. And for a touch of heat, our Ginger Plum Stir-Fry with Spicy Sauce delivers a fiery kick that will set your taste buds ablaze, leaving you with a lingering warmth that lingers long after the last bite.

No matter your preferences, our Ginger Plum Stir-Fry recipes are guaranteed to delight and satisfy. Get ready to embark on a culinary journey that will transport your taste buds to a realm of pure bliss.

Let's cook with our recipes!

GINGER PLUM CHICKEN STIR FRY

Ginger Plum Chicken Stir Fry image

This is a yummy stir fry of chicken with plum and chili sauces, if you want to make this even quicker you could just buy a big bag of mixed asain stir fry veg to add, I had vegetables I needed to use up, I think that is the beauty of a stir fry they are so versatile and you can add any veg you like. I served this as is, it is enough for 3 generous portions or 4 smaller ones, if you want to make it a definite hearty meal for 4 just add about 300-400g noodles, my hubby and I are watching our carb intake at the moment so I do not serve a lot of meals with rice or noodles.

Provided by The Flying Chef

Categories Chicken Breast

Time 35m

Yield 3-4 serving(s)

Number Of Ingredients 16

Ingredients

olive oil
700 g chicken breasts, sliced thinly
1 onion, sliced thinly
3 garlic cloves, crushed
2 teaspoons fresh ginger, grated
2 red chilies, chopped finely (add as many or few seeds as you want.)
1 tablespoon soy sauce
200 g green cabbage, shredded (I used and asian cabbage.)
2 small carrots, cut into matchsticks
5 broccoli florets, chopped
50 g snow peas, trimmed
120 g bean sprouts
8 dried whole shiitake mushrooms, soaked, sliced thinly
3 tablespoons sweet chili sauce
3 tablespoons plum sauce
2 green onions, sliced thinly

Steps:

Heat some oil in a wok stir fry chicken in batches until browned all over, adding oil as needed, set to one side, wipe wok clean.
Add about 1 tablespoon more of oil add onion, garlic, ginger and chili to wok stir fry until onion softens, add soy sauce, stir fry 1 minute.
Add broccoli and return chicken to pan, stir fry 2 minutes, add both sauces, cabbage, carrots and mushrooms, stir fry a few minutes more.
Finally add snow peas and sprouts, stir fry until vegetables are tender and chicken is cooked through.
To Serve: Place in bowls or on plates and garnish with green onions.

GINGER PLUM STIR-FRY

Ginger Plum Stir-Fry image

"Here's a great way to get in your vegetables," promises Evelyn Joan Brewer of Bluffton, Indiana. "I lightened up the original recipe by using soy crumbles instead of sausage. I serve it over cooked rice."

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 12

Ingredients

4 teaspoons cornstarch
1/2 teaspoon ground ginger
3/4 cup vegetable broth
1/4 cup reduced-sodium soy sauce
1/4 cup plum sauce
1 small sweet red pepper, cut into chunks
1 garlic clove, minced
2 teaspoons canola oil
1 cup sliced fresh mushrooms
1 package (14 ounces) coleslaw mix
1/4 cup thinly sliced green onions
1 package (12 ounces) frozen vegetarian meat crumbles

Steps:

In a small bowl, combine cornstarch and ginger. Stir in the broth until smooth. Stir in the soy sauce and plum sauce until blended; set aside. , In a large nonstick skillet or wok coated with cooking spray, stir-fry red pepper and garlic in oil for 2 minutes. Add mushrooms; stir-fry 2 minutes longer. Add coleslaw mix and onions; stir-fry for 2 minutes. , Add vegetarian meat crumbles. Stir broth mixture; gradually stir into skillet. Bring to a boil; cook and stir for 1-2 minutes or until thickened and crumbles are heated through.

Nutrition Facts : Calories 247 calories, Fat 6g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 1264mg sodium, Carbohydrate 27g carbohydrate (12g sugars, Fiber 7g fiber), Protein 20g protein.

Tips:

Use fresh ginger and plums. Fresh ingredients will give your stir-fry the best flavor.
Stir-fry the ginger and plums separately. This will help to prevent the plums from becoming too soft and mushy.
Add the plums to the stir-fry at the very end. This will help to keep them from breaking down too much.
Serve the stir-fry over rice or noodles. This will help to soak up the delicious sauce.

Conclusion:

Ginger plum stir-fry is a quick and easy weeknight meal that is packed with flavor. The combination of sweet plums and spicy ginger is sure to please everyone at your table. Serve it over rice or noodles for a complete meal.