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Easy Sautéed Shishito Peppers with Ginger Soy Vinaigrette

Name: Easy Sautéed Shishito Peppers with Ginger Soy
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Ingredients: 24 shishito peppers; 1 tablespoon grapeseed or canola oil; 1/2 teaspoon salt; 2 tablespoons soy sauce; 1 tablespoon hoisin; 1 tablespoon lime juice; 2 teaspoons ginger (grated); 1 teaspoon chili paste (optional); 1 clove garlic (grated)

LIZ DELLA CROCE

10/19/2017

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Updated:

03/09/2024

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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.

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Easy Sautéed Shishito Peppers with Ginger Soy

Liz Della Croce

Shishito peppers are sautéed until slightly blistered then drizzled with a ginger-soy vinaigrette to create this easy, 10-minute appetizer recipe.

PREP: 5

COOK: 10

TOTAL: 15

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4

Ingredients

▢ 24 shishito peppers
▢ 1 tablespoon grapeseed or canola oil
▢ ½ teaspoon salt

Ginger-Soy Glaze

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.

Last Step:

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Hi, I’m Liz!

Hey there, I’m Liz Della Croce and I’m thrilled to have you here! My aim is to motivate and ignite your passion for cooking amazing meals for your loved ones. I believe in the power of real, wholesome ingredients that are bursting with flavor and won’t break the bank. Whether it’s a traditional Lebanese recipe from my family or a culinary creation from across the globe, you’ll be pleasantly surprised to discover that nutritious food can be exciting, affordable, and easy to prepare.

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