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 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_,

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