Recipe - Ginger Lemon Stir-Fry

THE SAUCE
1 cup Water
2 tablespoon Cornstarch
One fourth cup Lemon juice
2 tablespoon Honey
1 tablespoon Fresh ginger, grated
2 tablespoon Miso

THE STIRFRY
2 tablespoon Canola oil
1 Medium onion
2 cup Broccoli, chopped
4 ounce Tempeh
One half pound Mushrooms
One half pound Snow peas, cut or sliced up
1 8 ounce can water chestnuts
drained and cut or sliced up
2 tablespoon Mirin
1 tablespoon 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. GeiskopfHadler, _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