Ginger Lemon Stir-Fry Recipe

Step 1

In a small bowl, combine the water and cornstarch. Whisk in the lemon juice, honey, ginger and miso. Set aside.

Step 2

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.

Step 3

Continue to cook 5 min. Stir in the mushrooms, snow peas, water chestnuts, and mirin and continue to cook 4 min.

Step 4

Stir the cornstarch mixture to recombine, then add to the skillet and increase the heat.

Step 5

Cook 2 more minutes, stirring frequently. Stir in the soy sauce, cook an additional minute, and serve hot.

Serve with steamed basmati rice.

Things You'll Need

  • 1c Water
  • 2tb Cornstarch
  • 1/4c Lemon juice
  • 2tb Honey
  • 1tb Fresh ginger, grated
  • 2tb Miso
  • 2tb Canola oil
  • 1ea Medium onion
  • 2c Broccoli, chopped
  • 4oz Tempeh
  • 1/2lb Mushrooms
  • 1/2lb Snow peas, sliced
  • 1ea 8 oz can water chestnuts drained and sliced
  • 2tb Mirin
  • 1tb Low sodium soy sauce

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