 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
|
This worldly take on succotash can stand in for the turkey for vegetarians. Ingredients:
3 tablespoons vegetable oil |
1 cup coarsely chopped shiitake mushroom caps |
1 1/2 tablespoons minced peeled fresh ginger |
5 garlic cloves, minced |
1 jalapeño pepper, seeded and minced |
2 cups fresh or thawed frozen shelled edamame (green soybeans) |
1 cup frozen whole-kernel corn |
1/2 cup fat-free soy milk or milk |
1 tablespoon rice vinegar |
1 cup dried cherries |
1/4 teaspoon salt |
1/8 teaspoon white pepper |
16 slices english cucumber |
16 slices plum tomato |
2 tablespoons black sesame seeds, toasted (optional) |
Directions:
1. Heat oil in a large nonstick skillet over medium-high heat. Add mushrooms, ginger, garlic, and jalapeño; stir-fry 2 minutes. Add edamame; stir-fry 1 minute. Stir in the corn, soy milk, and vinegar; cook until liquid almost evaporates (about 3 minutes). Remove from heat, and stir in cherries, salt, and white pepper.
2. Spoon the edamame mixture into the center of a large platter; arrange the cucumber and tomato slices alternately around mixture. Garnish with sesame seeds, if desired.
|
|