Remove the stems from the shiitake and discard. Reserve the soaking liquid. Slice the caps. Heat oil in a large skillet. Sauté garlic and shiitake for 1 minute. Add beans, ginger and almonds. Sauté 1 to 2 minutes. Add water, soaking water and shoyu. Cover and simmer for 5 to 7 minutes until the beans are tender. Remove lid. Slowly add the kuzu to the skillet, stirring constantly to prevent lumping. Squeeze lemon juice over and serve.
5g fat (40% calories from fat),