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CATEGORY CUISINE TAG YIELD
Grains Asian Asian, Stir-fry, Vegan 4 Servings

INGREDIENTS

1 c Water
2 T Cornstarch
1/4 c Lemon juice
2 T Honey
1 T Fresh ginger, grated
2 T Miso
2 T 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 T Mirin
1 T Low sodium soy sauce

INSTRUCTIONS

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

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