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Harmony Holiday Delight

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.

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)

Nutrition 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

How to Make It

  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.