Harmony Holiday Delight

Harmony Holiday Delight Recipe
Randy Mayor; Lydia DeGaris-Pursell
This worldly take on succotash can stand in for the turkey for vegetarians.


8 servings (serving size: 1/2 cup edamame mixture, 2 slices cucumber, and 2 slices tomato)

Recipe from

Cooking Light

Nutritional Information

Calories 251
Caloriesfromfat 38 %
Fat 10.6 g
Satfat 1.4 g
Monofat 2.4 g
Polyfat 5.5 g
Protein 11.3 g
Carbohydrate 29.6 g
Fiber 5.7 g
Cholesterol 0.0 mg
Iron 3.3 mg
Sodium 96 mg
Calcium 187 mg


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)


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.

November 2001
My Notes

Only you will be able to view, print, and edit this note.

Add Note