Stir Fried Shishito Peppers
I was just introduced to these peppers a couple of weeks ago. Shishito peppers are indigenous to East Asia. They are typically used in stir fry, stews, and can be grilled or eaten raw. What is unique about the peppers is that 1 out of every 10 is spicy. But not really that spicy. They have a taste similar to a green pepper, but kind of remind of a green bean or sugar snap pea. The ones that I just purchased were grown in Mexico.This stir fry is really simple and takes only 10 minutes to make. You leaves the stems on if you’d like and pull them off while eating or take them off before cooking like I did. I happened to have a small chunk of leftover pork loin; so I diced it up and added it to this dish. Bacon or shrimp would be great protein substitutes. Omit the protein to make this side dish vegan.
Ingredients
- 2 tbsp vegetable oil
- 16 oz Shishito peppers stems removed
- 4 oz pork loin julienned
- 2 shallots diced
- 4 garlic cloves minced
- 1 tsp salt
- 3 tbsp soy sauce
- 2 tsp sesame oil
- 1 tbsp toasted sesame seeds
- cracked black pepper
Instructions
- Heat cooking oil in a large sauté pan or wok over medium high heat. Add in the peppers, pork, shallots, garlic, and salt. Sauté for 5 minutes.
- Add in the soy sauce. Cook for 4 minutes.
- Stir in the sesame oil and sesame seeds. Cook for 1 minute, then turn off the heat. Crack black pepper to you taste.
