This worldly take on succotash can stand in for the turkey for vegetarians.
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)
How to Make It
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.
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.