Ginger Lemon Stir-Fry

The sauce:
1 cup water
2 tbsp cornstarch
1/4 cup lemon juice
2 tbsp honey
1 tbsp fresh ginger, grated
2 tbsp miso

The stir-fry:
2 tbsp canola oil
1 medium onion
2 cups 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 tbsp mirin
1 tbsp 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.

Recommended companion dish: Steamed Basmati Rice

Servings: 4
Source: The Best 125 Meatless Main Dishes by Susann Geiskopf-Hadler and Mindy Toomay