These fun little peppers are a perfect appetizer or side dish. Apparently, they say 1 in ever handful is super spicy so these are the Russian Roulette of snacks!
So have you guys had Shishito peppers? I feel like they are the modern version of edamame, showing up on every restaurant menu for the past couple of years. I am so excited they are now of a staple in many grocery stores so we can be making them at home.
Now if you have never had these peppers you are in for a treat! They aren’t spicy (at least most of them aren't), but they are fresh and crisp and take on any flavours that you put on them. They are the perfect appetizer to start your meal because they give you that small snack without adding a ton of extra calories to your dinner.
So seriously check your grocery stores and pick some of these up. I personally love the soy ginger flavour combo on these but I have also had balsamic and parmesan. Experiment and find what you love!
prep time 10 minutes
cook time 10 minutes
total time 20 minutes
1 bag shishito peppers (approx. 3-4 cups)
2 cloves of garlic finely chopped
1 tbsp grated ginger
1 tbsp sambal
1/4 cup soya sauce
1 tsp olive oil
Using a large cast iron pan or wok turn heat onto high an allow your pan to get very hot. Add in oil and shishito peppers and cook until the outside of the peppers are blistering. Once most sides are blistered toss in ginger and garlic and cook 1 minute then add in samba and soya sauce. Cook another 1-2 minutes or until peppers are well coated. Serve immediately.
Soy Ginger Aioli
1/2 cup mayo
2 tsp soya sauce
2 tsp lemon juice
t tsp grated ginger
1 tbsp chopped cilantro
In a small bowl stir all ingredients until combined. Store in an airlock container.