Harmony Holiday Delight

• 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)

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.

vegetable oil, shiitake mushroom, ginger, garlic, pepper, corn, soy milk, rice vinegar, cherries, salt, white pepper, cucumber, tomato, black sesame seeds

Taken from www.myrecipes.com/recipe/harmony-holiday-delight (may not work)