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
Experts have proved the existance of recipes back into the distant past, at least as far back into history as early Egypt, and maybe even further. Interesting though that maybe, sadly, these ancient recipes were just very simple hieroglyphic or cunieform recipes for preparing meals.
Fascinatingly, the oldest recipe discovered so far, according to food historians is a collection of clay tablets in ancient Sumerian 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 making drinkers feel `blissful`. As our culinary historical trip moves on a few more years there are some recipe books which were published in the 1300s : a cookery book entitled `Forme of Cury`, and another, similary called `Curye on Inglish`. Amusingly, these are unconnected to the indian curry that we all know today, but rather recipes for the types of food prepared by the chefs of the upper classes. Over the following few hundred years, the powerful families of Wesstern Europe competed with each other to offer the most extravagent meals, and because of this chefs and their collection of recipes could command a high salary. Even so, it wasn`t until the nineteenth century that cookery and recipe books became really popular. Mrs Isabella Beeton in the UK, and Fannie Merritt Farmer in the US, devoted their lives to collecting, trying out, and publishing the recipes of their peers. By the arrival of the 20th century, recipe publications were in great demand, mostly as a result of higher levels of literacy, increased leisure time and having more money to spend. |
We hope you enjoy this _Ginger Lemon Stir Fry recipe.
