Edamame Salad

 

Ingredients

  • 2 tablespoons canola oil
  • 4 cups (12 oz) cremini mushrooms, sliced
  • 1 16 oz package frozen shelled edamame, thawed
  • 1 cup (4 oz) sugar snap peas, sliced in half
  • 1 teaspoon fresh ginger, peeled and minced
  • 1/2 cup jarred roasted red bell peppers, cut into 1/2-inch strips
  • 1 8 oz can sliced water chestnuts, drained
  • 1/2 teaspoon Sriracha chile sauce
  • Coarse salt and freshly ground black pepper
  • 1 tablespoon toasted sesame seeds
  • 1 teaspoons rice wine vinegar

Directions

  1. Heat 1 tablespoon oil in a large pan over medium-high heat. Cook the mushrooms, stirring, until tender, 6 to 8 minutes. Transfer to a bowl and set aside.
  2. Add remaining oil to pan. Cook the edamame, snap peas, and ginger, stirring occasionally, until peas are tender and edamame is bright green, 3 to 5 minutes. Add the red pepper, chestnuts, Sriracha, and mushrooms and cook, stirring, until heated through. Season with salt and pepper. Remove from heat; stir in the toasted sesame seeds and vinegar. Serve hot, or refrigerate and enjoy cold.

     

    Info/Image Credit

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