| THE SAUCE | | 1 cup Water | | 2 tbl Cornstarch | | 14 cup Lemon juice | | 2 tbl Honey | | 1 tbl Fresh ginger, grated | | 2 tbl Miso | | THE STIR-FRY | | 2 tbl Canola oil | | 1 x Medium onion | | 2 cup Broccoli, chopped | | 4 oz Tempeh | | 1/2 lb Mushrooms | | 1/2 lb Snow peas, sliced | | 1 x 8 oz can water chestnuts drained and sliced | | 2 tbl Mirin | | 1 tbl 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_, |
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