Tempeh And Green Beans With Shiitake-Miso Gravy - cooking recipe

Ingredients

Shiitake-Miso Gravy
1 cup vegetable broth or 1 cup water
2 cups thinly sliced shiitake mushroom caps (2 to 3 ounces)
1 -2 teaspoon fresh ginger, minced
1 teaspoon dark sesame oil
1 1/2 tablespoons cornstarch
2 tablespoons miso (any variety)
fresh ground pepper
Tempeh and Green Beans
1 (8 ounce) package tempeh, any variety
2 tablespoons olive oil
2 tablespoons soy sauce
1 (10 ounce) package frozen green beans, completely thawed
1 1 orange bell peppers or 1 yellow bell pepper, cut into long, narrow strips
toasted almond, slivered or sliced (optional)

Preparation

Combine broth, mushrooms, ginger to taste, and oil in a small saucepan. Bring to rapid simmer, then cover and simmer gently for 5 to 7 minutes.
In a small container, combine cornstarch with just enough water to dissolve. Whisk it into the saucepan and cook just until the gravy thickens. Remove from heat.
Combine miso with 1/4 cup warm water in a small bowl and whisk until smooth. Stir into the gravy.
Season with pepper to taste, cover and set aside.
Cut the tempeh into 1/4-inch-thick slices crosswise, then cut these in half lengthwise to get narrow strips.
Heat the oil and soy sauce slowly in a skillet, then add tempeh strips and gently stir to coat. Saute ever medium heat 2 to 3 minutes, stirring frequently.
Gently stir in green beans and bell pepper and turn heat to medium-high. Continue to saute, stirring frequently for 5 minutes longer.
Stir in the gravy, top with almonds if desired, and serve at once.