Description
This is a quick and delicious recipe for blistered shishito peppers seasoned with a little soy sauce and sesame oil.Â
Ingredients
Scale
- 8oz (1/2 pound) shishito peppers
- 1 teaspoon sesame oil
- 1 teaspoon soy sauce or liquid amino for gluten-free
- Salt and pepper, to taste
Instructions
- Heat a large skillet over medium high heat and add the shishito peppers.
- Occasionally toss the peppers until they start blistering and getting charred.Â
- Turn the heat off, add the sesame oil and vigorously shake the skillet so all the peppers are coated with the oil.Â
- Add the soy sauce and repeat the same step.
- Transfer the shishito pepper to a serving plate and season with salt and pepper. Serve.
Notes
REFRIGERATING
Blistered shishito peppers taste best fresh out of the pan, but they can be refrigerated for up to 2 days, in an airtight storage container.
Nutrition
- Serving Size: 6 to 8 shishito peppers
- Calories: 45
- Sugar: 2.9g
- Sodium: 75.6mg
- Fat: 2.5g
- Saturated Fat: 0.4g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 5.6g
- Fiber: 1.9g
- Protein: 1.2g
- Cholesterol: 0mg
