Ingredients

The sauce
1 C. water
2 Tbsp. cornstarch
1/4 C. lemon juice
2 Tbsp. honey
1 Tbsp. fresh ginger, grated
2 Tbsp. miso
The stir fry
2 Tbsp. canola oil
1 each medium onion
2 C. broccoli, chopped
4 ounces tempeh
1/2 pound mushrooms
1/2 pound snow peas, sliced
1 each 8 ounce can water chestnuts drained and sliced
2 Tbsp. mirin
1 Tbsp. low sodium soy sauce

Cooking Instructions

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.

My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)