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 STIRFRY
2 tbsp canola oil
1 each medium onion
2 cup broccoli, chopped
4 oz tempeh
1/2 lb mushrooms
1/2 lb snow peas, sliced
1 each 8 oz can water chestnuts drained a, nd sliced
2 tbsp mirin
1 tbsp low sodium soy sauce
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 min., then
add the broccoli and tempeh. Continue to cook 5 min. Stir in the
mushrooms, snow peas, water chestnuts, and mirin and continue to cook
4 min. 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 comapnion dish: Steamed Basmati Rice
M. Toomay and S. Geiskopf-Hadler, _The Best 125 Meatless Main Dishes_,
Prima Publishing, 1992.
Uploaded by Sue Smith. S.SMITH34, Genie. TXFT40A, Prodigy or
TXFT40A@PRODIGY.COM, Internet.
Servings: 4 servings
*Ginger Lemon Stir-Fry Recipe brought to you by Recipe Ideas
Categories: Asian; Chinese; Fruit
The History of Recipes
Transcribed cooking instructions as a concept can be tracked back into the far past, at least as far back into history as the Egyptians, and potentially, even further back. Interesting though that is, generally, these old records were just very basic hieroglyphic or cunieform instructions for food preparation.
In an interesting twist, the oldest recipe found, according to experts in ancient history is a series of tablets in Sumerian which recount the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel exhilarated and blissful. Later on, in The time of the romans 25BC a man called Apicius created a number of documents describing recipes prepared by wealthy roman citizens. In his scrolls, he tells us how the meals of wealthy Romans were split into appetizers, entrees and desserts, a very modern way of dining. Aspicius also describes how the cooks of his times used a wide range of spices and herbs, including some that we all recognise for example bay, fennel and asafoetida. Later on, in the 15th century, knights returning from the crusades brought us many foods, spices and herbs from the Middle-East, including spices like parsley and basil. The introduction of these new culinary ideas created a surge in cookery books, most of which still exist in private libraries. When we get to the 20th century, cooking publications are in great demand, due to increased literacy, people having increased spare time and a general increase in wealth. The TV revolution brings us TV cookery programs and the spin-off recipe books. Which pretty much brings us to the present day and the invention of computers and the internet, allowing everyone to search through thousands of recipes just like those on this site. |
We hope you enjoy this _Ginger Lemon Stir Fry recipe.
