Main | African | American | Appetizers | Asian | Baby and Kid | Bakery, Cookies and Candies | BBQ, Grill | Breakfast | Desserts, Ice Cream | Drinks, Wine and Liquor | European | Holiday Specials | Latin American, Mexican | Lunch | Main Entries | Microwave, Home Made | Salads, Salad Dressings | Soups, Noodles, Stew and Steam | Vegetables, Healthy Foods   *ginger lemon stir-fry   Yield: 4 Servings MMM   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  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.