Ginger Lemon Stir-Fry

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Title: Ginger Lemon Stir-Fry
Yield: 4 Servings
Categories: Vegan, Asian, Stir-fry


---------------------------------THE SAUCE---------------------------------
1 c Water
2 tb Cornstarch
1/4 c Lemon juice
2 tb Honey
1 tb Fresh ginger, grated
2 tb Miso

--------------------------------THE STIR-FRY--------------------------------
2 tb Canola oil
1 Medium onion
2 c Broccoli, chopped
4 oz Tempeh
1/2 lb Mushrooms
1/2 lb Snow peas, sliced
1 8 oz can water chestnuts
- drained and sliced
2 tb Mirin
1 tb Low sodium soy sauce

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

From Gemini's MASSIVE MealMaster collection at