Shishito peppers are sautéed until slightly blistered then drizzled with a ginger-soy vinaigrette to create this easy, 10-minute appetizer recipe.
Last year I visited Vail for my wellness travel series, What to Eat & How to Burn it Off and fell in love, once again, with shishito peppers.
Smoky, earthy and packed with nutrients, they take less than 10 minutes to cook and couldn’t be any easier to prepare. A relatively mild pepper, about one in every ten is a bit on the spicier side.
While they taste delicious sprinkled with a little salt or perhaps lime juice, I love making a quick Asian vinaigrette to drizzle on top. Salty soy sauce, sweet hoisin, spicy sambal and bright lime juice pull all of the flavors together perfectly.
Fancy enough to serve company but easy enough to make for a busy weeknight dinner, be sure to grab a bag of shishitos the next time you see them at your grocery store of farm stand.
No forks required.
Easy Sautéed Shishito Peppers with Ginger Soy
Ingredients
- 24 shishito peppers
- 1 tablespoon grapeseed or canola oil
- ½ teaspoon salt
Ginger-Soy Glaze
- 2 tablespoons soy sauce
- 1 tablespoon hoisin
- 1 tablespoon lime juice
- 2 teaspoons ginger (grated)
- 1 teaspoon chili paste (optional)
- 1 clove garlic (grated)
Instructions
- Pre-heat a skillet over high heat then drizzle with oil. Add peppers and sprinkle with salt. Sauté peppers until they start to blister and char, about 5-7 minutes, stirring frequently.
- While peppers are cooking, whisk together the ginger-soy glaze by combining all ingredients in a small bowl (soy sauce through garlic); set aside.
- When peppers are done cooking, serve on a large platter and drizzle with the ginger-soy glaze. Serve warm.
Nutrition
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