2 tablespoons dark barley miso
2 tablespoons mustard
3 cups water
1 tablespoon sauerkraut
1 tablespoon sesame oil
2 medium onions, chopped
3 carrots, cut into half-moons
8-ounce package soy tempeh, cut into small cubes (see note)
2 tablespoons kuzu or other parsley for garnish
Make a sauce with miso, mustard, water and sauerkraut in a bowl. Set aside.
Heat oil in large skillet and saute onions until translucent. Add carrots and saute a few more minutes. Add cubed tempeh and mix well, cooking briefly.
Pour sauce into skillet and simmer, covered, for 20 minutes. Dilute kuzu in 1/4 cup cold water and stir into tempeh mixture until sauce thickens. Garnish generously with parsley.
* Tempeh is made from whole soybeans sometimes mixed with a grain. It's fermented and pressed into a flat block. It's usually sold from the freezer.
-- Laurie Jacobson
Thursday, September 28, 2000
