| 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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