November 05, 2014

warm edamame and mushroom salad

  This salad is so good and easy to prepare!  I served it with sesame shrimp but you could also pair it with tofu, chicken, beef, or fish... pretty much anything!

Servings 6
Total Time 20 minutes

  • 2 tablespoons olive oil
  • 16 ounces mushrooms, sliced
  • 1, 16 oz package frozen shelled edamame, thawed
  • 1 cup (4 oz) sugar snap peas, sliced in half
  • 1 teaspoon fresh minced ginger 
  • 1 red pepper, roasted and cut 1/2-inch strips (see TIPS AND TRICKS: How to roast chilies and peppers in the oven) or you can use 1 cup jarred roasted red bell peppers 
  • 1, 8 oz can sliced water chestnuts, drained
  • 1/2 teaspoon sriracha chile sauce
  • coarse salt 
  • freshly ground black pepper
  • 1 tablespoon toasted sesame seeds
  • 1 teaspoons rice wine vinegar


 In a large skillet or pan, over medium-high heat, add 1 tablespoon oil. Cook the mushrooms, stirring frequently, for 6-8 minutes or until tender. Transfer to a bowl and set aside. 

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 (I added 1 heaping teaspoon here) and pepper. Remove from heat; stir in the toasted sesame seeds and vinegar. 

Serve hot or cold.  Enjoy!!!

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