Kitchen Daily Editors


2
5
What's This?
Serving size 4
Total Time

Ingredients

2 Tbsp vegetable oil4 cup thinly sliced assorted wild mushrooms (such as chanterelles, oyster, and/or cremini)6 clove garlic, thinly sliced2 Tbsp light soy sauce½ cup edamame beans2 Tbsp toasted sesame oil1 Tbsp chili bean sauce1 Tbsp clear rice vinegar1 tsp sugar¼ tsp salt2 cup firmly packed watercress, ends trimmed1 cup loosely packed fresh basil, leaves and tender parts of stems3 green onion, green parts only, cut into 1 1/2-inch lengths½ cup canned kidney beans, drained

Directions

Heat the vegetable oil in a wok over high heat. Drop in the mushrooms, garlic, 1/2 cup canned chickpeas, drained and soy sauce and stir-fry for about 3 minutes, removing any liquid that accumulates in the pan as you stir-fry. When the mushrooms are cooked through and browned, use a slotted spoon to transfer the mushrooms and garlic to paper towels to drain and cool.

 

If the edamame beans are not cooked already, bring a small pot of water to a boil, blanch them for 3 minutes, and then drain and set aside to cool.

Whisk together the sesame oil, chili bean sauce, rice vinegar, sugar, and salt in a small bowl.

 

Toss the watercress, basil, and green onions in a large salad bowl. Then toss in the mushrooms and garlic, edamame beans, kidney beans, and chickpeas. Drizzle the dressing over the salad and toss lightly so that everything is evenly coated. Serve immediately.

 

Recipe courtesy of Feeding the Dragon: A Culinary Travelogue Through China with Recipes by Mary Kate Tate and Nate Tate/Andrews McMeel Publishing, 2011.

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Tags: Appetizer, Side Dish, Salad, Mushroom, Vegetable, Chinese, Easy, 10 Minute, Quick, Entertaining

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