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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 4 |
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Directions: 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
| Ingredients:
1 Cup(s) Water
2 Tablespoon(s) Cornstarch
1/4 Cup(s) Lemon juice
2 Tablespoon(s) Honey
1 Tablespoon(s) Fresh ginger, grated
2 Tablespoon(s) Miso
2 Tablespoon(s) Canola oil
1 Medium onion
2 Cup(s) Broccoli, chopped
4 Ounce(s) Tempeh
1/2 Pound(s) Mushrooms
1/2 Pound(s) Snow peas, sliced
1 8 oz can water chestnuts
2 Tablespoon(s) Mirin
1 Tablespoon(s) Low sodium soy sauce |
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