Shishito Peppers and Mushroom Stir Fry – with only 5 ingredients, there is no excuse not to make this quick and easy shishito pepper and mushroom stir fry to brighten up your meal!
Have you had shishito peppers before? If the answer is yes, I don’t need to convince you to try this quick and easy (and of course, very delicious!) stir fry recipe. But if your answer is no, you need to this stir fry ASAP so you don’t have to miss out on these wonderful veggies any longer.
Shishito Pepper 101
What is shishito pepper?
Shishito pepper is an East Asian variety of pepper species. Its bright green color and wrinkly surface are the main characteristics. It has a mild and sweet taste. Some people say the sauteed shishito pepper has a smoky flavor from the charring skin of the pepper. And some say shishito pepper has a bright pepper taste that’s similar to green bell pepper.
You can easily find shishito peppers at any Asian grocery store. But since they are gaining so much popularity, many stores like Whole Foods and Trader Joe’s are now carrying shishito peppers in their produce section.
How to clean shishito peppers
Because shishito peppers are sweet, mild, and tender, you eat the seeds inside of the pepper. So all you need to do is to remove the stem. The stem of the pepper is the only tough part that isn’t edible.
To remove the stem, hold the base of the stem that covers the top part of the pepper and gently snap the stem while in twisting motion. It should come right off. If not, you can gently peel the stem, too.
Different methods of cooking shishito peppers
- The most familiar cooking method in American is the sauteeing/stir-frying method. When you quickly pan fry the shishito pepper in oil, you will blister the skin of the pepper to develop a smoky flavor.
- Due to its tender skin, you can grill them and enjoy the whole thing. After grilling the peppers, you can dress them in any sauce of your choice.
- You can coat shishito peppers in corn starch and steam them. This is a very familiar cooking method in many Asian countries. Once the pepper is steamed, the corn starch will help the sauce cling to the pepper nicely.
Today, we will be using the first method (sauteeing/pan-frying method) to make shishito pepper and mushroom stir fry!
- Shishito pepper
- Neutral tasting oil (I use grapeseed oil)
- Soy sauce
- Vegetarian/Vegan Oyster sauce (Vegetarian mushroom flavored stir-fry sauce)
In my Super Easy 5 Ingredients Egg Fried Rice, I talked more about the vegetarian oyster sauce and the brands I’ve tried so far. This recipe is one of the great ways to use up your vegetarian oyster sauce if you get to pick up a bottle for this recipe!
What types of mushrooms to use for this recipe
- White button mushrooms or crimini mushrooms – They are the most inexpensive and easily available. There is no difference in using crimini mushroom over white button mushroom in this recipe. So you can use whichever is on sale.
- Shitake mushrooms – If you want a more intense umami front flavor, I recommend using shitake mushrooms.
- King oyster mushrooms – King oyster mushroom is a personal favorite of mine. It is meaty and packs a great umami flavor. But it can be hard to find at regular grocery stores. If you have access to Asian grocery stores, you can find them there at a very good price!
- Cook/brown your mushroom without adding any oil to the non-stick pan. Although the mushrooms release water as it cooks, I recommend people use a non-stick skillet. If you don’t have a non-stick skillet, you can add a teaspoon of oil with the mushrooms to prevent them from sticking.
- Make sure to char the shishito peppers until the skin of the pepper is blistered. This process helps develop the smoky flavor.
- Once you add the vegetarian oyster sauce, stir everything frequently so the sauce won’t burn. The sugar from the oyster sauce will help thicken the sauce to coat the vegetables. But make sure to stir so the sauce won’t burn.
Shishito peppers are something I grew up eating in Korea. I remember liking this wrinkly pepper as a kid because they were mild enough for me to eat without chugging tons of water. Now that I think about it, I think I was proud of myself that I could eat a whole pepper like all the grown-ups!
I think shishito pepper will always be remembered as one of my favorite childhood side dishes. And I hope you enjoy this simple, quick, and easy stir fry dish, too!Print
Blistered shishito peppers with soy sauce & mushroom
Blistered shishito peppers with soy sauce & mushroom – with only 5 ingredients, there is no excuse not to make this quick and easy shishito pepper and mushroom stir fry to brighten up your meal!
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 2–3 servings 1x
- Category: Side Dish
- Method: Stir fried
- Cuisine: Asian
- Diet: Vegan
- 0.5-pound Shishito peppers, washed and stems removed
- 8 ounces mushroom (1 package), sliced
- 1 tablespoon Grape-seed oil
- 2 tablespoons soy sauce
- 1 tablespoon Vegetarian/Vegan Oyster Sauce
- Sauté sliced mushroom in a large non-stick skillet without oil, about 3 minutes. Water from the mushroom will release as you cook the mushroom. As the water evaporates, the mushroom might stick to the pan so make sure to use a non-stick skillet.
- Take the mushroom out of the pan and set it aside.
- In the same skillet, heat the oil and add the shishito peppers. Cook for 2-3 minutes until peppers start to blister.
- Add the soy sauce and vegetarian oyster sauce to the pan. Cook for another minute or two with frequent stirring.
- Add the sautéed mushroom back in the skillet. Cook for additional 1-2 minutes. Serve with cooked rice, quinoa, or noodle.
- To remove the stem of shishito pepper, hold the bottom part of the stem that covers the top part of the pepper, and gently snap it while in twisting motion.
- Once you add the oyster sauce, sugar from oyster sauce might start to burn so make sure to stir the mixture frequently while stir-frying the peppers and mushrooms.
- All the salt from soy sauce and oyster sauce is enough to season the whole dish. So there is no need to salt them additionally.
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