Randy Mayor; Lydia DeGaris-Pursell
Yield
8 servings (serving size: 1/2 cup edamame mixture, 2 slices cucumber, and 2 slices tomato)

This worldly take on succotash can stand in for the turkey for vegetarians.

How to Make It

Step 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.

Step 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.

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