I was first introduced to these peppers by a friend when I was living in New York many years ago and I was hooked ever since. So…if you are not familiar with this pepper…let me introduce you to Japanese Shishito Pepper. These peppers are very mild in flavor,sweet and not hot but sometimes you might find a fiery one among the big batch. They were eaten whole, seeds and all. The classic way for cooking shishito peppers is to toss them in a bit of oil, drop them on a hot grill pan or cast-iron skillet, and cook until hot and blackened in spots. Then toss with a bit of salt. Another way is to fry them in tempura batter or just simply grill them. They were so good that you will gobble it up in no time. Today I do a quick stir-fry with some beef and they were delicious!!
1 pound Shishito peppers
4 oz beef tenderloin – sliced thinly
2 cloves garlic
Salt to taste
Marinate for beef:
1 ½ tbsp soy sauce
1 tsp cornstarch
A few dash white pepper
2. Marinate the beef and set it aside for 15 minutes. Heat up the wok; add in 2 tbsp olive oil. Add in the shishito peppers and begin tossing it around the wok until the peppers blistered on all side.
3. Push the peppers to the side of the wok, add in the beef. Let the beef brown on one side and flip them to the other side. Add in the garlic. Let the beef cook for another minute.
4. Toss everything together and add in the salt. Give it a few more toss and serve immediately.
Note: I only found one fiery one in this batch. You can find this pepper at the farmers market, Japanese or Korean supermarket.