*ginger lemon stir-fry

Categories
Vegetarian
Asian
Stir fry
Yield
4 servings
MeasureIngredient
1 cup Water
2 tablespoons Cornstarch
¼ cup Lemon juice
2 tablespoons Canola oil
1 each Medium onion
2 cups Broccoli, chopped
4 ounces Tempeh
½ pounds Mushrooms
2 tablespoons Honey
1 tablespoon Fresh ginger, grated
2 tablespoons Miso
½ pounds Snow peas, sliced
1 each 8 oz can water chestnuts drained and sliced
2 tablespoons Mirin
1 tablespoon Low sodium soy sauce

THE SAUCE

THE STIR-FRY

In a small bowl, combine the water and cornstarch. Whisk in the lemon juice, honey, ginger and miso. Set aside. Heat the oil over medium heat in a wok or heavy skillet and add the onion. Cook 2 min., then add the broccoli and tempeh. Continue to cook 5 min. Stir in the mushrooms, snow peas, water chestnuts, and mirin and continue to cook 4 min. Stir the cornstarch mixture to recombine, then add to the skillet and increase the heat. Cook 2 more minutes, stirring frequently. Stir in the soy sauce, cook an additional minute, and serve hot.

Recommended comapnion dish: Steamed Basmati Rice M. Toomay and S. Geiskopf-Hadler, _The Best 125 Meatless Main Dishes_, Prima Publishing, 1992.

Uploaded by Sue Smith. S.SMITH34, Genie. TXFT40A, Prodigy or TXFT40A@..., Internet.

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