Harmony Holiday Delight

Randy Mayor; Lydia DeGaris-Pursell

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

Yield: 8 servings (serving size: 1/2 cup edamame mixture, 2 slices cucumber, and 2 slices tomato)
Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 251
  • Calories from fat: 38%
  • Fat: 10.6g
  • Saturated fat: 1.4g
  • Monounsaturated fat: 2.4g
  • Polyunsaturated fat: 5.5g
  • Protein: 11.3g
  • Carbohydrate: 29.6g
  • Fiber: 5.7g
  • Cholesterol: 0.0mg
  • Iron: 3.3mg
  • Sodium: 96mg
  • Calcium: 187mg

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.
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