Ingredients
Scale
- 2 tablespoons avocado oil
- 1– 8 ounce package mushrooms, sliced
- 2 cups frozen shelled edamame, thawed
- 1/4 cup each red and orange peppers, chopped
- 1 cup sugar snap peas, halved
- 1/3 cup sliced almonds, toasted
- 1/2 teaspoon Sriracha sauce
- Salt and Pepper to taste
- Cilantro, Green Onion, and sesame seeds for garnish
- Dressing
- 3 tablespoons avocado oil (any neutral oil)
- 2 tablespoons rice wine vinegar
- 1 1/2 tablespoons honey
- 1/4 cup soy sauce
- 1 teaspoon fresh ginger, grated
- 1 teaspoon fresh garlic. minced
Instructions
- In a large sauté pan heat 1 tablespoon of oil over medium high heat. Add mushrooms, cooking until tender 6- 8 minutes. Transfer to a bowl and set aside
- In the same sauté pan add remaining 1 tablespoon oil to pan. Cook edamame, snap peas, and peppers, stirring occasionally until the peas are tender and edamame is bright green, 3-5 minutes. Stir in Sriracha, and mushrooms and cook stirring, until heated through. Season with salt and pepper. Remove from heat and stir in dressing and almonds. Garnish with cilantro, green onions, and sesame seeds. Can be serve hot or cold.
- Dressing
- In a glass jar combine all ingredients and shake well to blend.
Keywords: edamame, mushrooms, sugar snap peas, almonds, ginger, garlic, salad, vegetarian