Asian Pan-Fried Shishito Peppers – a delicious recipe with peppers, sesame oil, olive oil, red pepper, garlic, salt. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Heat a cast-iron skillet to med-high heat. Add both types of oil to the pan and when pan is hot, add the shishito peppers. Stir them around so they all have some oil. Season liberally with salt and pepper. Once you see that they are starting to blister, move them around frequently so they don't burn.
2
Once the majority of the peppers have blistered, reduce the heat to medium and add the red pepper flakes and garlic to the pan. The pan will be really hot, so keep stirring everything around so the garlic does not burn. When the garlic has softened and has cooked, they are done. Sprinkle sesame seeds over the peppers and eat immediately, or store in the fridge for a couple days.
253
kcal
Calories
8
g
Fat
40
g
Carbs
7
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 10 ounces shishito peppers, 1 tablespoon toasted sesame oil, 1 tablespoon olive oil, 1/4 teaspoon red pepper flakes, and more.
Yes, Asian Pan-Fried Shishito Peppers falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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