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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 4 |
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You might try adding pineapple chunks to this. Serve with rice. Ingredients:
1 cup water |
2 tablespoons cornstarch |
1/4 cup lemon juice |
2 tablespoons honey |
1 tablespoon grated fresh ginger (use fresh!) |
2 tablespoons oil |
1 medium onion |
2 1/2 cups broccoli, chopped |
6 ounces firm tofu, cubed |
1/2 lb sliced mushrooms |
1/2 lb of sliced snow peas (don't even think about using frozen here!) |
1 (8 ounce) can sliced water chestnuts |
1 tablespoon soy sauce |
Directions:
1. In a small bowl, combine the sauce ingredients. Set aside.
2. Heat the oil over medium heat in a wok and add the onion. Cook 2 minutes then add the broccoli and tofu.
3. Cook for another 5 minutes. Stir in the mushrooms, snow peas and water chestnuts. Add the sauce mixture and toss to combine.
4. Cook for another 2 minutes, or until hot. Serve hot.
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