Vegan

See below for my vegan Blistered Shishito Peppers Recipe!

This recipe is inspired by one of my favorite ramen spots, Tochi Ramen in Milwaukee! They have an incredible blistered shishito peppers dish but once they moved further out of Milwaukee, it was hard for me to go there. So I wanted to make a veganized version of this incredible dish! It’s simple, tasty, and quite the adventure because you don’t know if you’ll get a spicy pepper! Shishito peppers are a perfect appetizer or snack before your main course while being crunchy and flavorful! Check out my blistered shishito peppers recipe below!

If you try making any of these recipes, I would love if you could tag it on Instagram or FB @chivegfood!

Blistered Shishito Peppers Recipe

Enjoy this quick and tasty, vegan blistered shishito peppers recipe inspired by one of my favorite shishito pepper dishes at a restaurant.

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Recipe by ChiVeg

5 from 1 vote

Course: Appetizers, SnacksCuisine: Japanese, asianDifficulty: Easy

Servings

4

servings

Prep time

10

minutes

Cooking time

10

minutes

Ingredients

• 8 oz peppers

• 1 tbsp grapeseed oil

• 1 tbsp ginger

• 3 cloves garlic

• 2 tbsp soy sauce

• 1 tbsp rice wine vinegar

• 2 tbsp vegetable stir fry sauce – I usually do 3 but start with 2

• 2 tsp Sesame oil to taste

• Sea salt to taste

• 1 stalk Green onion for garnish

• 2 tsp sesame seeds for garnish

• Optional

• chili crisp

Directions

• In a wok, heat up the grapeseed oil on high heat.
• Add the shishito peppers when it’s ready and sauté to get that char for about 5-7 minutes.
• Add your ginger and garlic, mix and sauté for about 1-2 minutes. The garlic will brown quickly so stir frequently.
• Lower your heat and add soy sauce, rice wine vinegar, vegetable stirfry sauce and stir together. Stir everything together and let the peppers bask in the sauce for about 1-2 minutes.
• Turn the heat off. Garnish the peppers with green onion, sesame oil, sesame seeds and optional chili crisp. Sprinkle a little sea salt on top and your peppers are ready!

Notes

• If you don’t have chili crisp, chili oil adds a great pizzazz to your peppers.
• Want some zest? Add a drizzle of yuzu on top.
• Want to make this a fuller dish? Add some shiitake mushrooms.
• If you want a thicker sauce, add a bit of cornstarch-water mixture at the end.

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