Wild Mushroom Salad

Name: Wild Mushroom Salad
Ingredients: 2 Tablespoon vegetable oil; 4 Cup thinly sliced assorted wild mushrooms (such as chanterelles, oyster, and/or cremini); 6 Count clove garlic, thinly sliced; 2 Tablespoon light soy sauce; 0.5 Cup edamame beans; 2 Tablespoon toasted sesame oil; 1 Tablespoon chili bean sauce; 1 Tablespoon clear rice vinegar; 1 Teaspoon sugar; 0.25 Teaspoon salt; 2 Cup firmly packed watercress, ends trimmed; 1 Cup loosely packed fresh basil, leaves and tender parts of stems; 3 Count green onion, green parts only, cut into 1 1/2-inch lengths; 0.5 Cup canned kidney beans, drained