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
Ingredients
Scale
- 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
Instructions
- 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.
Notes
- 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.
