Ginger Lemon Stir-Fry

MMMMM----- Recipe via Meal-Master (tm) v8.04

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

MMMMM-------------------------THE SAUCE------------------------------
1.00 c Water
2.00 tb Cornstarch
0.25 c Lemon juice
2.00 tb Honey
1.00 tb Fresh ginger, grated
2.00 tb Miso

MMMMM------------------------THE STIR-FRY-----------------------------
2.00 tb Canola oil
1.00 ea Medium onion
2.00 c Broccoli, chopped
4.00 oz Tempeh
0.50 lb Mushrooms
0.50 lb Snow peas, sliced
1.00 ea 8 oz can water chestnuts
- drained and sliced
2.00 tb Mirin
1.00 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 comapanion dish: Steamed Basmati Rice.

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