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Heat oil in a skillet or medium-high heat.
Add the mushrooms, salt and pepper and cook until the mushrooms release their liquid, about 8 miutes.
Place edamame and corn in a large serving bowl.
Add hot cooked mushrooms, cranberries and peppers.
Make dressing by whisking together Thai sweet red chili sauce, Thai red curry paste, mirin, and toasted seame oil.
Pour over the edamame mixture, toss to combine and adjust seasoning to taste.