| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Vegan |
Vegan, Asian, Stir-fry |
4 |
Servings |
INGREDIENTS
| 1 |
c |
Water |
| 2 |
tb |
Cornstarch |
| 1/4 |
c |
Lemon juice |
| 2 |
tb |
Honey |
| 1 |
tb |
Fresh ginger, grated |
| 2 |
tb |
Miso |
| 2 |
tb |
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 |
tb |
Mirin |
| 1 |
tb |
Low sodium soy sauce |
INSTRUCTIONS
THE SAUCE
THE STIR-FRY
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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