1 lb ground chicken
Black pepper to taste
1 tbsp vegetable oil
1 - 14 oz (397 g) bag coleslaw
1 small carrot, julienned
1 celery stalk, julienned
Sauce:
5 cloves garlic, minced
1/4 - 1/2 cup soy sauce
1 tsp dry ginger or 2 - 3 tbsps fresh grated ginger
Brown chicken and pepper in a tablespoon of oil until no longer pink. Remove to a plate.
Mix sauce together and set aside. I used the full 1/2 cup but next time will try 1/4 cup and add more as needed.
Heat another tablespoon of oil if needed in skillet and add carrot and celery. Cook 2 minutes on medium heat, then add the coleslaw mix. Return the chicken to the pan and pour sauce over all.
Cook until heated through 2 -4 minutes until wilted but still a bit crispy.
Garnish:
eggroll or wonton wrapppers or pita bread strips
Vegetable oil
Heat 1" of oil in frying pan to 375F. Fry about 10 seconds and remove to a paper towel lined pan.
Serve with plum sauce and enjoy
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