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Harmony Holiday Delight




Source of Recipe


Cooking Light-11/01






List of 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 jalapeno 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)
  






Instructions



1. Heat oil in a large nonstick skillet over medium-high heat. Add mushrooms, ginger, garlic, and jalapeno; 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. Yield: 8 servings (serving size: 1/2 cup edamame mixture, 2 slices cucumber, and 2 slices tomato).