Appetizer Recipes

Quick Green Vegetable Sauté

Quick Green Vegetable Sauté



Quick Green Vegetable Sauté

Serves: 5


1 12 ounce bag Seapoint Farms frozen shelled edamame 2 1/2 cups
2 tablespoons McCormick sesame seeds
1 tablespoon San j tamari lite 50 less sodium organic soy sauce
2 tablespoons Kikkoman plain rice vinegar not the seasoned kind
2 teaspoons Cold Mountain mellow white miso
4 teaspoons Napa Valley organic olive oil
2 teaspoons Napa Valley organic sesame oil
1 1/2 generous tablespoons peeled and minced fresh ginger
3 cloves garlic minced
1 11 ounce package Asparagus Sauté mix
1 5 ounce package sliced shiitake mushrooms washed
2 ounces organic baby spinach
1/2 teaspoon black pepper


Cook edamame in 1 1/2 cups lightly salted boiling water for two minutes. Drain and rinse under cold water. Set aside.

In a large skillet, heat sesame seeds over medium heat until just light brown, about two minutes. Remove from pan and set aside to cool.

Meanwhile, mix together soy sauce, rice vinegar, and miso until smooth.

Add olive and sesame oils to your largest skillet and heat over medium high heat. Add ginger, garlic, asparagus mix, and mushrooms, cook two minutes. Add spinach and edamame. Pour sauce over vegetables and season with pepper, mix well. Cover and cook two to three minutes, until mushrooms are tender and spinach is wilted. Transfer to a serving bowl and mix in sesame seeds.