Shishito-Style Peppers

Who knew that green peppers could be a tasty vegetable side on their own? This is a quick prep recipe with Asian flavors, perfect for serving alongside pan-fried dumplings or stir fry. Make sure your pan is blisteringly hot before you add the green peppers so that you get a char quickly. The idea is to keep the green peppers crisp and not cook them too long.

Shishito-Style Peppers

From Food52

Serves 4

2 large green peppers, washed and drained

1 Tblsp peanut oil

1/4 tsp salt

1 tsp rice vinegar

1/2 tsp dark sesame oil

cayenne pepper

flaky salt

Heat your clean cast iron pan over medium-high heat. Split the green peppers, remove the seeds and pith within the green pepper. Slice the peppers into 1-inch wide strips. 

Add the oil to the pan, swirl it around, and then drop in the pepper strips. Sprinkle with salt and let cook until they are charred. Flip the peppers so they can char on the other sides. Cook until they just start to soften. Add the rice vinegar and sesame oil by sprinkling it lightly around the pan. 

Remove pan from heat and garnish the peppers with cayenne pepper and flaky salt.