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Soy Ginger Shishito Peppers
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Blistered Shishito Peppers sauteed in Soy Ginger Sauce are an Asian restaurant favorite that you can now easily make at home with this simple 20 minute recipe!
Course
Appetizer
Cuisine
Japanese
Prep Time
3
minutes
mins
Cook Time
17
minutes
mins
Total Time
20
minutes
mins
Servings
4
people
Calories
96
Author
Whitney Bond
Ingredients
2
tsp
sesame oil
divided
1
lb
shishito peppers
1/4
cup
soy sauce
1
tbsp
honey
1
tbsp
lime juice
1
tsp
fresh ginger
grated
Optional Topping
1/4
cup
panko breadcrumbs
Instructions
Add 1 tsp sesame oil to a large skillet or wok on the stove over medium-high heat. Add the shishito peppers and sauté for 10 minutes.
Whisk the remaining 1 tsp sesame oil, soy sauce, honey, lime juice and ginger together in a small bowl to form the sauce.
After the shishitos have sautéed for 10 minutes, pour the sauce over the shishito peppers.
Reduce the heat to medium and continue to cook for 7-10 minutes or until peppers are tender and blistering on the outside.
Optional Toasted Panko Topping
Add panko breadcrumbs to a small skillet over medium-high heat. Allow to toast in the skillet for 5 minutes.
Sprinkle the breadcrumbs on top of the shishito peppers and serve.
Video
Notes
The nutritional information provided does not include toasted panko breadcrumbs.
Use
tamari
instead of soy sauce & omit the panko breadcrumbs to make this recipe gluten free.
Nutrition
Calories:
96
kcal
|
Carbohydrates:
18
g
|
Protein:
5
g
|
Fat:
2
g
|
Saturated Fat:
1
g
|
Sodium:
838
mg
|
Potassium:
31
mg
|
Fiber:
5
g
|
Sugar:
10
g
|
Vitamin A:
1000
mg
|
Vitamin C:
54
mg
|
Calcium:
10
mg
|
Iron:
1
mg