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