Blistered Shishito Peppers with Ginger Soy Sauce
Why not try shishito peppers the Japanese way? Blistered Shishito Peppers with Ginger Soy Sauce is a simple yet flavorful dish that combines lightly charred shishito peppers with the bright, refreshing flavor of ginger soy sauce.
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Servings: 2
Ingredients
- 4.2 oz shishito peppers
- 1 Tbsp soy sauce
- 1 tsp grated ginger
Instructions
- In a bowl, combine the soy sauce and grated ginger, and mix well.
- Make a small slit in each shishito pepper using the tip of a knife (or prick each one with a fork). Remove the stems so the peppers can be eaten whole with chopsticks. (If eating them by hand, you can leave the stems on.)
- Heat oil in a pan. Once the pan is hot, add the shishito peppers in a single layer and cook over medium-low heat until blistered on both sides and tender.
- Transfer the peppers to the bowl and toss them with the ginger soy sauce. Let them sit for a few minutes to allow the flavors to meld.
Notes
- The dish will keep in the refrigerator for up to 3 days.
Nutrition
Calories: 20.79kcal Carbohydrates: 4.11g Protein: 2.12g Fat: 0.2g Saturated Fat: 0.02g Polyunsaturated Fat: 0.04g Sodium: 510.72mg Potassium: 227.56mg Fiber: 2.26g Sugar: 0.17g Vitamin A: 26.4IU Vitamin C: 34.25mg Calcium: 8.58mg Iron: 0.52mg
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