- 6 ounces shishito peppers
- 2 tablespoons divided toasted sesame oil
- 2 cloves minced garlic
- 2 1/ 2 teaspoon low sodium soy sauce
- 3/ 4 teaspoon Huy Fong chili garlic sauce
- 1/ 2 teaspoon honey
- 1/ 2 teaspoon toasted sesame seeds
In a small bowl mix together, 1 teaspoon toasted sesame oil, minced garlic, soy sauce, chili garlic sauce, and honey. Set aside.
In a cast iron skillet over medium/high heat, add 1 tablespoon toasted sesame oil. Add the shishito peppers and cook for 10 minutes, allowing them to blister/brown on each side. Caution: they will pop as they cook, if they have not popped by the end of the cook time take a knife and carefully pierce to pop.
Remove from heat and add the soy garlic sauce, toss/mix the Shishito’s in the sauce for one minute in the pan. Move shishito peppers and sauce into a bowl and top with toasted sesame seeds. To eat: grab by the stem and eat pepper, discarding the stem. Enjoy!