20 shishito peppers
1 tablespoon canola oil
1 teaspoon Kikkoman® Sesame Oil
2 tablespoons Kikkoman® Less Sodium Soy Sauce
1 teaspoon grated ginger root
2 teaspoons sesame seeds
Add shishitos to a colander and rinse well.
Add canola and sesame oils to a non-stick skillet over high heat. Allow to heat up for 1 minute. Carefully add the shishito peppers to the pan and cook over high heat, shaking the pan gently to turn peppers. Peppers will start to blister and soften. Cook for a total of 8-11 minutes and remove from heat. Set aside to cool.
In a large mixing bowl, add soy sauce and grated ginger. Add the cooked shishito peppers to the bowl and toss to coat in soy sauce mixture. Transfer to a serving dish and sprinkle with sesame seeds.
Recipe by Deborah Murphy, MS, RDN