Yield: 4 Servings
Sauce
1 cup Water
2 tablespoon Cornstarch
1/4 cup Lemon juice
2 tablespoon Honey
1 tablespoon Fresh ginger, grated
2 tablespoon Miso
Stirfry
2 tablespoon Canola oil
1 each Medium onion
2 cup Broccoli, chopped
4 oz Tempeh
1/2 lb Mushrooms
1/2 lb Snow peas, sliced
1 each 8 oz can water chestnuts, drained and sliced
2 tablespoon Mirin
1 tablespoon 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 companion dish: Steamed Basmati Rice