Katy and Dustin signed up for the CSA box this summer. After living in China for a year they were inspired by the ingredients in our CSA to put together this dish for Shishito Peppers with Garlic. Screen shot the image to save the recipe and let it inspire you to make something healthy and delicious!
Ingredients
- 1 Tbsp canola, vegetable, or grape seed oil (use a light oil that has a high smoke point)
- 1 tsp sesame oil
- 1 lb shishito peppers
- 2 cloves garlic, minced
- 1 Tbsp low-sodium soy sauce, can substitute tamari or coconut aminos, plus more for serving
- 1 tsp sesame seeds
- 1 tsp Kosher salt
Instructions
- Cook the shishitos peppers. Heat 1 Tbsp grape seed and 1 tsp sesame oil over high heat in a large cast iron or heavy bottom skillet until very hot, but not smoking. Add shishito peppers and cook, stirring often, until blistered on all sides. This can take 5-10 minutes depending on how hot your pan is. You’re looking for the peppers to be tender, but not mushy.
- Toss with sauce. When the peppers are almost there, add garlic, 1 Tbsp soy sauce, and 1 tsp sesame seeds. Cook until garlic is fragrant, about 30 seconds then remove from heat. Sprinkle with 1 tsp Kosher salt, then serve immediately with additional soy sauce for dipping.
