I tried shishito peppers for the first time two years ago and have been in love ever since. I now have an abundance growing in my garden and cook frequently with them. Shishito peppers with a garlic & ginger chile sauce is one of my favorite ways to cook with these beauties! It is a simple recipe and takes about 15 minutes to make. If you have not yet tried shishito peppers you are missing out! In summer you can often find them at your local grocery store and Trader Joe’s and Sprouts often carry them throughout the year.
I love shishito peppers so much I have two plants this year in my garden. Luckily they have both supplied me with an abundance of peppers this year! Shishito peppers can range in color from green, orange and red.
Shishito peppers are rather mild in regards to heat or their capsaicin content. However, you can occasionally get a shishito pepper that is quite hotter than the rest, just like any pepper. Oftentimes my family will find humor in who will be the lucky one to get the hot one out of the bunch! Peppers are a great source of vitamin C, vitamin A and fiber. They are also low in calories and make for a great appetizer and side dish for any meal.
This recipe comes together very fast. You do not have to prep the peppers in any way. Just simply rinse and dry. The peppers are often cooked whole, so you do not have to remove the top or seeds. You use the stem as a handle when eating making for a fun hands on appetizer.
Gochujang is a fermented chili paste and you can buy it mild or spicy. I love cooking with gochujang as it is very concentrated with flavor. You only have to use a little bit and it provides your dish with a huge punch of umami flavor. Be sure to read labels as some can be packed with sodium.
It takes about 6 minutes to sauté the peppers. They will start to pop and blister. You add the garlic, ginger and sauce right at the end for flavoring. This recipe is simple, flavorful and fun to eat. The next time you see shishito peppers at your local farmers market or grocery store pick them up and give this recipe a try, I bet you will be hooked like my family is.
Shishito Peppers with Garlic & Ginger Chile Sauce
Author: Brittany Sparks
Makes: 6 (1/2 cup) Servings
Prep Time: 10 min
Cook Time: 6 min
Total Time: 20 min
3 Cups Shishito Peppers, (355 g)
1 Tbsp Olive Oil
1 Tsp Fresh Ginger, Minced
2 Tsp Fresh Garlic, Minced
½ Tsp Gochujang Fermented Chili Paste (5 g) *See Notes
1 Tbsp Water
2 Tsp Mirin (Rice Cooking Wine ) *See Notes
In a small bowl whisk together the chili paste, water and mirin and set aside.
In a large skillet heat the olive oil over medium heat. Add the shishito peppers and saute for about 6 minutes, stirring occasionally until they start to blister.
Add the minced garlic, ginger and chili sauce and cook for 1 more minute. Serve warm & enjoy!
Gochujang fermented chili paste and mirin can often be found in the ethnic or Asian section of most supermarket.
Serving Size (1/2 cup):
Calories 33, Total Fat 2.3 g, Monounsaturated Fat 1.2 g, Saturated Fat 0.2 g, Polyunsaturated Fat 0.2 g, Sodium 24 mg, Total Carbohydrate 4.5 g, Dietary Fiber 1.2 g, Protein 1.5 g, Potassium 138 mg, Phosphorous 40 mg.