4 Servings
30 Minutes
Allergens
Shishito peppers are a delicious, mild pepper. In this recipe, they are cooked in a cast iron pan seasoned with soy, garlic, honey, and sesame oil. Just a warning, 1 in 10 will be hotter than the rest, so be prepared as you bite into each one.
Place a cast iron pan over medium heat. Put enough oil to cover the bottom of the pan. Add the meat to the pan and spread out in a single layer. Stir every few minutes so it’s cooked on all sides and all the way through. Drain the liquid that accumulates.
Mix together the soy sauce, garlic, honey, and sesame oil. Pour into the pan with the meat. Mix well so all the meat is coated. Remove the meat from the pan and set aside.
Place the peppers in the pan and cook until seared on all sides. Return the meat back to the pan and mix it all together.
Notes:
While these peppers are cooked whole, the stem is not meant to be eaten, so be sure to cut or pull them off as you eat them.
Chinese american person here. First of all I followed this recipe exactly as is. Here are my comments:
the use of tough stew meat is an awful idea. It came out super tough and hard to chew, I should have substituted for thin sliced beef instead, perhaps short plate or ribeye. Needed more seasoning so I added a little more soy sauce and a dash of oyster sauce. Needed more honey too. It came out very under seasoned.