Harmony Holiday Delight

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)

Preparation

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.