Directions

Rinse mushrooms under warm water to remove dirt. Place mushrooms in a heat-proof bowl and cover with boiling water. Set aside to soften at least 20 minutes. Drain mushrooms, reserving their liquid, then squeeze them to extract additional soaking liquid. Trim and discard the stem of each cap and set caps aside.

Heat the oil until hot but not smoking. Add garlic and 2 tsp (5g) ginger. Cook over medium heat, tossing constantly, 1 minute. Add scallions, cabbage and carrot and continue to toss until the cabbage turns bright green, about 2 minutes. Reduce heat slightly and stir in the soya sauce and 1 tsp (5mL) honey. Cook, stirring often, for another 2 minutes. Add bean sprouts and tempeh. Continue to cook, stirring often, until the bean sprouts wilt, about 1 minute. Remove vegetables from the heat and cool briefly.

Line two or three layers of a bamboo steamer with spinach or kale leaves and set aside. Spoon a heaping portion of the tempeh filling into each mushroom cap and smooth it into a neat mound. Place the caps in the steamer baskets and steam, covered, over rapidly boiling water for 15 minutes. Place the steamed kale on a serving platter and arrange the mushrooms on top.

Meanwhile, in a small saucepan, combine the stock, reserved ginger and honey as well as 3 Tbsp (45mL) of the reserved mushroom soaking liquid, mirin, vinegar and star anise. Bring to a boil and simmer, stirring once or twice, for 5 minutes. Stir in the arrowroot mixture and bring to a boil. Pour this sauce over the mushrooms and serve at once.