Warm Edamame Salad

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2 tablespoons canola oil

4 cups (12 oz) cremini mushrooms, sliced

1 16 oz package frozen shelled edamame, thawed

1 cup (4 oz) sugar snap peas, sliced in half

1 teaspoon fresh ginger, peeled and minced

1/2 cup jarred roasted red bell peppers, cut into 1/2-inch strips

1/8 oz can sliced water chestnuts, drained

1/2 teaspoon Sriracha chile sauce

Coarse salt and freshly ground black pepper

1 tablespoon toasted sesame seeds

1 teaspoons rice wine vinegar

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