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In large bowl, add mushrooms tempeh, and 1 tablespoon of the following: sherry, cornstarch, scallions, salt & pepper, ginger and sesame oil. Stir then shape into 4 large patties. Preheat oven to 375*. In larege bowl combien stock and remaining sherry. Heat 2 tabs corn oil add cabbage and 3 tabs of stock. Stir fry 3 minutes. Add stock mixture and bring to boil. Reduce heat simmer uncovered 10 minutes. Add remaining scallions and remove from heat. Transfer to large baking dish. Stir together remanint cornstarch, tamari and 1 tab water. Dip tempeh patties in tamari mixture. Heat remaining corn oil in skillet, add tempeh patties. Fry until golden brown on both sides. Remove patties and arrange over cabbage. Pour any remaing coating mixture into the pan. Bake, covered 30 minutes.
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