Tempeh and Green Beans With Shiitake-Miso Gravy

Ingredients

Shiitake-Miso Gravy

• 1 cup vegetable broth or 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 red bell pepper or orange bell pepper or yellow bell pepper, cut into long, narrow strips
• toasted almond, slivered or sliced (optional)

Directions

1. 1

   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.

2. 2

   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.

3. 3

   Combine miso with 1/4 cup warm water in a small bowl and whisk until smooth. Stir into the gravy.

4. 4

   Season with pepper to taste, cover and set aside.

5. 5

   Cut the tempeh into 1/4-inch-thick slices crosswise, then cut these in half lengthwise to get narrow strips.

6. 6

   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.

7. 7

   Gently stir in green beans and bell pepper and turn heat to medium-high. Continue to saute, stirring frequently for 5 minutes longer.

8. 8

   Stir in the gravy, top with almonds if desired, and serve at once.