INGREDIENTS
1
jarred roasted red bell peppers, cut into 1/2-inch strips, jarred roasted
4 cups
Cremini mushrooms
1 16 ounce package
Edamame, frozen
1 tsp
Ginger, fresh
1 cup
Sugar snap peas
1 8 ounce can
Water chestnuts
1/2 tsp
Sriracha chile sauce
1
Salt and freshly ground black pepper, Coarse
1 tbsp
Sesame seeds, toasted
2 tbsp
Canola oil
1 tsp
Rice wine vinegar