Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

-------------------------THE SAUCE------------------------------
1 c Water
2 tb Cornstarch
1/4 c Lemon juice
2 tb Honey
1 tb Fresh ginger, grated
2 tb Miso

------------------------THE STIR-FRY-----------------------------
2 tb Canola oil
1 ea Medium onion
2 c Broccoli, chopped
4 oz Tempeh
1/2 lb Mushrooms
1/2 lb Snow peas, sliced
1 ea 8 oz can water chestnuts
- drained and sliced
2 tb Mirin
1 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.

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