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.
 
 
"Jesus *said to them, "My food is to do the will of Him who sent Me and to accomplish His work." (John 4:34)