Recipe from Near and Far by Heidi Swanson

Heidi has been a farmers market regular for quite a few years now.  She has great interest in fresh herbs and I love to talk to her over our display.  Her new book is just beautiful and after a very quick peruse I found many recipes I look forward to trying.  

8 oz Tempeh

3 TB unsalted Butter

2 TB Shoyu 

Scant 1 TB Brown Sugar

1 TB Water

1 small Cabbage 10 oz, cored sliced into 1/4" ribbons

5 Green Onions, thinly sliced

1 TB toasted Sesame Seeds

Slice the tempeh into 12 thin triangles and steam it, covered, over simmering water, for 10 minutes.  Once the tempeh is streamed, combine the butter, Shoyu, sugar, and water in a large skillet over medium-high heat.  When hot, stir in the cabbage, toss well, and sauté  long enough for the cabbage to start to collapse.  Add the tempeh and toss gently until coated, another 30 seconds or so; remove from the heat.  Immediately transfer to a serving platter or bowl, sprinkle with green onions, add sesame seeds, toss once or twice, and enjoy.