Shishito Peppers with Soy-Ginger Sauce
Shishito Peppers with Soy-Ginger Sauce
- Level: Easy
- Yield: 2 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 238
- Total Fat
- 22
- Saturated Fat
- 3
- Carbohydrates
- 10
- Dietary Fiber
- 2
- Sugar
- 6
- Protein
- 3
- Cholesterol
- 3
- Sodium
- 1364
- Total: 25 min
- Active: 25 min
- Level: Easy
- Yield: 2 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 238
- Total Fat
- 22
- Saturated Fat
- 3
- Carbohydrates
- 10
- Dietary Fiber
- 2
- Sugar
- 6
- Protein
- 3
- Cholesterol
- 3
- Sodium
- 1364
- Total: 25 min
- Active: 25 min
Ingredients
8 ounces shishito peppers
2 tablespoons sesame oil
3 tablespoons soy sauce
1 tablespoon mayonnaise
1 teaspoon grated ginger
1 teaspoon honey
1 teaspoon lime juice
1 teaspoon toasted sesame oil
1/2 teaspoon chile paste
1 teaspoon sea salt
Directions
- Heat a cast-iron skillet over high heat. Toss the shishitos with the 2 tablespoons sesame oil in a large bowl. Add the peppers to the hot skillet in a single layer. Cook, turning occasionally, until softened and charred in spots, about 10 minutes.
- Meanwhile, in a large bowl, mix together the soy sauce, mayonnaise, ginger, honey, lime juice, sesame oil and chile paste.
- Once the peppers are well blistered, add them to the sauce and toss to coat. Sprinkle with the sea salt and serve immediately.
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Cooking Channel User
We use a baking sheet and roast them in the oven. I use a tbsp more mayo in the sauce and no salt; there’s plenty in the soy sauce. I also use more ginger... I’ve found you really can’t put too much ginger in this sauce. And yes this recipe makes enough sauce for 16 oz peppers, which is what we usually cook. And I am a sauce fiend so, yeah, definitely plenty of sauce! I’ve tried several recipes and this one is the best by far!
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