Tempeh And Green Beans With Shiitake-Miso Gravy

• 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)

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. 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. Combine miso with 1/4 cup warm water in a small bowl and whisk until smooth. Stir into the gravy.
4. Season with pepper to taste, cover and set aside.
5. Cut the tempeh into 1/4-inch-thick slices crosswise, then cut these in half lengthwise to get narrow strips.
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. Gently stir in green beans and bell pepper and turn heat to medium-high. Continue to saute, stirring frequently for 5 minutes longer.
8. Stir in the gravy, top with almonds if desired, and serve at once.

shiitake, vegetable broth, shiitake mushroom, fresh ginger, dark sesame oil, cornstarch, fresh ground pepper, green beans, olive oil, soy sauce, green beans, orange bell peppers, almond

Taken from www.food.com/recipe/tempeh-and-green-beans-with-shiitake-miso-gravy-336653 (may not work)