GINGER LEMON STIR-FRY

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Recipe Name: *GINGER LEMON STIR-FRY

Servings: 4

Comments:

 

MMMMM-------------------------THE SAUCE------------------------------

1 Cup(s) Water

2 Tablespoon(s) Cornstarch

1/4 Cup(s) Lemon juice

2 Tablespoon(s) Honey

1 Tablespoon(s) Fresh ginger, grated

2 Tablespoon(s) Miso

 

MMMMM------------------------THE STIR-FRY-----------------------------

2 Tablespoon(s) Canola oil

1 Each Medium onion

2 Cup(s) Broccoli, chopped

4 Ounce(s) Tempeh

1/2 Pound(s) Mushrooms

1/2 Pound(s) Snow peas, sliced

1 Each 8 oz can water chestnuts

- drained and sliced

2 Tablespoon(s) Mirin

1 Tablespoon(s) 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.

 

 

 

 

 

Language is an expression of thought. Everytime you speak, your mind is on

Parade

Mark 12: 30,31

 

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