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| *ginger lemon stir-fry |
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Yield: 4 Servings MMM |
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1 c Water 2 tb Cornstarch 1/4 c Lemon juice 2 tb Honey 1 tb Fresh ginger grated 2 tb Miso MMMMM------------------------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 |
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| 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. |
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