Ingredients

• 2 tablespoon honey
• 1 tablespoon fresh ginger (grated)
• 2 tablespoon miso
• For the stir-fry -
• 2 tablespoon canola oil
• 1 medium onion
• 2 cups broccoli (chopped)
• 4 oz tempeh
• ½ pound mushrooms
• ½ pound snow peas (sliced)
• 1 8oz can water chestnuts (drained and sliced)
• 2 tablespoon mirin
• 1 tablespoon low sodium soy sauce

Directions

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