*ginger Lemon Stir-fry Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
THE SAUCE
1 cup: Water,
2 tbsp: Cornstarch,
1/4 cup: Lemon juice,
2 tbsp: Honey,
1 tbsp: Fresh ginger, grated
2 tbsp: Miso,
THE STIR-FRY
2 tbsp: Canola oil,
1 each: Medium onion,
2 cup: Broccoli, chopped
4 ounce: Tempeh,
1/2 lbs: Mushrooms,
1/2 lbs: Snow peas, sliced
1 each: 8 oz can water chestnuts drained and sliced,
2 tbsp: Mirin,
1 tbsp: Low sodium soy sauce,
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
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.
Source from luhu.jp
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.
Source from luhu.jp