Quoting Sean Dennis to Janis Kracht <=-

I'll definitely make:
Broccoli With Tofu (Broccoli dubu-muchim)

Here's an Asian fusion recipe with broccoli that calls for tempeh
not tofu but it could easily be adapted.

It uses Chinese snow peas, water chestnuts and cooking technique,
Japanese miso and mirin, and Indonesian tempeh plus western
ingredient but was labelled Korean! I suspect it was invented by an
inventive American. The name of the website is another tip off. In
any event it sounds good.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Ginger Lemon Stir-Fry
Categories: Asian, Fusion, Soy, Mushrooms
Yield: 4 Servings

THE SAUCE:
2 tb Cornstarch
1/4 c Lemon juice
2 tb Honey
1 tb Fresh ginger; grated
2 tb Miso
THE STIR-FRY:
2 tb Canola oil
1 md Onion
2 c Broccoli; chopped
4 oz Tempeh
1/2 lb Mushrooms
1/2 lb Snow peas; sliced
8 oz Can water chestnuts,
-drained and sliced
2 tb Mirin
1 tb Soy sauce

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.

Originally from: orientalfood.com
Posted on: ethnicregionalmcook-L at www.onelist.com

MMMMM

Cheers

Jim

... Fusion: cleaning out the industrial refrigerator.

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