Ginger Lemon Stir-Fry

Title:
Ginger Lemon Stir-Fry

Yield:
4 Servings

Categories:
Vegan,
Asian,
Stir-fry




Ingredients:




---------------------------------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


 TXFT40A@PRODIGY.COM, Internet.


 


 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini