Title: *ginger lemon stir-fry
 Categories: Vegetarian, Asian, Stir-fry
      Yield: 4 Servings
 
-------------------------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.
  
  Recommended comapnion dish: Steamed Basmati Rice