INGREDIENTS
1/8 oz
canned water chestnuts
2 Tbsps
canola oil
4 servings
coarse salt
12 ozs
cremini mushrooms
16 ozs
edamame
1 tsp
fresh ginger
1 tsps
rice wine vinegar
1/2 cup
roasted red bell peppers
1 Tbsp
sesame seeds
1/2 tsp
sriracha sauce
4 ozs
sugar snap peas