Warm Edamame Salad

Warm Edamame Salad
Adapted from wholeliving.com
Warm Edamame Salad

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from wholeliving.com

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

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