MMMMM----- Recipe via Meal-Master (tm) v8.04
       Title: Ginger Lemon Stir-Fry
  Categories: Veg, Asian, Stir-fry
       Yield: 4 Servings
 MMMMM-------------------------THE SAUCE------------------------------
    1.00 c  Water
    2.00 tb Cornstarch
    0.25 c  Lemon juice
    2.00 tb Honey
    1.00 tb Fresh ginger, grated
    2.00 tb Miso
 MMMMM------------------------THE STIR-FRY-----------------------------
    2.00 tb Canola oil
    1.00 ea Medium onion
    2.00 c  Broccoli, chopped
    4.00 oz Tempeh
    0.50 lb Mushrooms
    0.50 lb Snow peas, sliced
    1.00 ea 8 oz can water chestnuts
            - drained and sliced
    2.00 tb Mirin
    1.00 tb 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 comapanion dish: Steamed Basmati Rice.