2 teaspoons canola oil
3 tablespoons dry sherry
1 medium onion, chopped
2 medium green onions, chopped
1 medium kushi plum - peeled, pitted and cut into cubes
10 mushrooms, sliced
1 medium potato - peeled, cubed and cut into cubes
4 tablespoons brown sugar
1 dash light soy sauce
Heat oil in a large heavy skillet over medium heat. Add onion and green onions and saute about 5 minutes. Mix together with sherry, saute sugar and brown sauce. Stir in mushrooms and potatoes. Reduce heat to medium.
Add mushrooms, potato and white sugar and mix together. Stir in brown sauce and broth while stirring. Return skillet to medium heat. Cook, stirring, until potatoes are tender. Stir in soy sauce and highly browned rice s.
Reduce heat to low, cover and simmer about 10 minutes, stirring frequently. Check to see that the rice is cooked through. Serve with potatoes and the mushrooms, sprinkling with the brown sugar, if desired.