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
Historians have proved the existence of recipes way back into antiquity, certainly as far back into recorded history as the Egyptians, and maybe even further. Interesting though that maybe, generally, these ancient records were just very basic pictorial recipes for food preparation.
In fact, the most ancient recipe discovered so far, according to historians are a few ancient tablets in the Sumerian language which show 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 wonderful and blissful. Later on, in The time of the romans around 25BC a man called Apicius compiled some scripts which described recipes enjoyed by wealthy Romans. In his publication, Apicius tells us how the roman meals were separated into hors d`oeuvre, entrees and desserts, a very modern way of dining. Aspicius also tells us how the cooks of Roman times made use of many different spices and herbs, including a few you will know such as bay, fennel and parsley. For the decades that followed, the rich families of Europe tried to serve the most exotic banquets, and because of this the best cooks and their recipes were much in demand. Notwithstanding that, it wasn`t until the 1800s that cookery and cookery books reached a high level of popularity. Mrs Isabella Beeton in the UK, and Fannie Farmer in the US, dedicated years of their lives to collating, testing, and writing down recipes for their fellow cooks to enjoy. The arrival of television brought us celebrity chefs and the accompanying recipe books. Which pretty much brings us to the present day and the invention of computers and the internet, allowing everybody to search through thousands of recipes like those on this site. |
We hope you enjoy this _Ginger Lemon Stir Fry recipe.
