Ginger Lemon Stir-Fry

Courtesy of Sue Smith



1 cup water
2 tbs cornstarch
1/4 cup lemon juice
2 tbs honey
1 tbs fresh ginger, grated
2 tbs miso


2 tbs favorite oil
1 medium onion
2 cup broccoli, chopped
4 oz tempeh
1/2 lb mushrooms
1/2 lb snow peas, sliced
1 8 oz can water chestnuts, drained and sliced
2 tbs mirin
1 tbs 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 minutes, then add the broccoli and tempeh. Continue to cook 5 minutes. Stir in the mushrooms, snow peas, water chestnuts, and mirin and continue to cook 4 minutes. 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 with steamed basmati rice.

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