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.
 
MMMMM