1 ( 8 oz.) bag shelled edamame, frozen
1 tablespoon dry sherry
1 tablespoon siracha chili sauce (found in the International aisle)
2 tablespoons Fresh lemon juice
2 teaspoons Grated fresh ginger
2 teaspoons cornstarch
2 teaspoons toasted sesame oil
1/4 teaspoon ground white pepper (optional)
2 tablespoons grapeseed oil or peanut oil, divided
1 lb Salmon fillets, skin removed, cut into 1-inch pieces
1 each green bell pepper, cut into 1-inch pieces
4 each Scallions, thinly sliced
1 ( 5 oz.) pkg sliced Shiitake mushrooms, fresh
1/3 cup reduced-sodium vegetable broth
1 tablespoon sesame seeds