Shishito peppers make the perfect afternoon snack.
And I'm a snacker. Or a grazer. The point is, I'd rather have a bunch of small "meals" throughout the day versus three large ones. I find that this style of eating gives me more consistent energy.
Well, one of my go-to snacks is blistered shishito peppers with my garlic soy glaze. Shishito Peppers are great because they are not only super easy to make, but they're also a good source of Vitamin A, Thiamin, Niacin, Folate and Potassium, and a very good source of Dietary Fiber, Vitamin C, Vitamin K and Vitamin B6.
If you're a fan of garlic glazes, I also use this same garlic soy glaze as a sauce for my @traderjoe's brown rice medley. It also works beautifully as a glaze for grilled pork chops, chicken or shrimp. I love versatile recipes!
- 12oz shishito peppers
- ¼ cup soy sauce
- 2 tsp sesame oil
- 2 tsp minced garlic
- 1 tbsp honey
- ¼ tsp black pepper
- 2 tbsp oil, for blistering peppers
Put oil into a large skillet and let pan/oil get really hot (this dish works great using a cast iron skillet). Once the oil is hot, add the shishito peppers. Let the peppers cook on the initial side for a minute or two. Once you see the peppers start to blister, turn them over.
After you have the peppers blistered on all sides, turn heat from high to medium and add the soy sauce, sesame oil, garlic, honey and pepper. Stir sauce ingredients and peppers together. Let the mixture start to simmer, stirring occasionally. After about five or so minutes, your sauce should thicken a little bit and be sticking to the peppers. Remove from heat and serve.
**For a fancy garnish, sprinkle the shishito peppers with sesame seeds.