Set a wok over medium heat and add the sesame or canola oil.

Add the tempeh, turning to coat both sides with oil, and brown it well.

Remove the tempeh from the wok and cut it into strips about 1 ½ inches long and ¼ to ½ inch wide.

Set the wok or stir-fry pan over medium-high heat. Pour the olive oil around the rim and tilt the pan to coat the sides.

Add the onion and stir-fry for two to three minutes.

Add the garlic and sliced mushroom stems, and continue stir-frying for abut two minutes.

Add the sliced mushroom caps and stir-fry until moistened.

Add all but two tablespoons of the stock and bring stir-fry to a simmer.

Cook, stirring often, for several minutes, until the vegetables are tender and the stock has reduced by about half. Reduce the heat to medium-low.

Whisk together the miso and balsamic vinegar.

Whisk in the remaining two tablespoons of stock.

Add this miso mixture to the wok. Season stir-fry with pepper.