What you need :
2 tbsp. olive 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 tsp. 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 tsp. Sriracha chile sauce
Coarse salt and black pepper to taste (go light on the salt)
1 tbsp. toasted sesame seeds
2 tsp. rice wine vinegar
What to do:
1. Heat 1 tbsp. 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!
*Recipe compliments of Whole Living Magazine!