Edamame Salad
 
Prep time
Cook time
Total time
 
Serves: 4-6
Ingredients
  • 2 tbsp sesame oil
  • 12 oz baby Bella mushrooms
  • 16 oz frozen shelled edamame, thawed
  • 1 cup sugar snap peas
  • ¼ tsp ground ginger
  • ½ cup roasted red peppers, sliced thin
  • ½ tsp sriracha sauce
  • 1 tbsp sesame seeds
  • 1 tsp rice vinegar
  • Roasted chickpeas
Instructions
  1. Heat 1 tbsp of sesame oil in a large pan over medium high heat. Cook the mushrooms until tender, about 6-8 minutes. Transfer to bowl.
  2. Add the remaining tbsp of oil to the pan. Cook the edamame, snap peas & ginger for about 3 to 5 minutes. Stir occasionally.
  3. Add the red pepper, sriracha sauce & mushrooms. Cook for another 2 minutes. Season with salt & pepper.
  4. Remove from heat & stir in sesame seeds and vinegar. Serve warm. Top with roasted chickpeas (roast chickpeas in oven @ 400 degrees with desired spices for 40 minutes).
Recipe by Grey Stripes & Denim at http://www.greystripesanddenim.com/edamame-salad/