Ginger lemon stir-fry
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Water |
| 2 | tablespoons | Cornstarch |
| ¼ | cup | Lemon juice |
| 2 | tablespoons | Honey |
| 1 | tablespoon | Fresh ginger, grated |
| 2 | tablespoons | Miso |
| 2 | tablespoons | Canola oil |
| 1 | Medium onion | |
| 2 | cups | Broccoli, chopped |
| 4 | ounces | Tempeh |
| ½ | pounds | Mushrooms |
| ½ | pounds | Snow peas, sliced |
| 1 | 8 oz can water chestnuts drained and sliced | |
| 2 | tablespoons | Mirin |
| 1 | tablespoon | Low sodium soy sauce |
Directions
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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini