Stir-Fried Shishito and Shitake
Difficulty Level: Easy
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Prep Time:5 Minutes
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Cook Time:PT10M5 Minutes
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Yield:2-4 Servings
Ingredients
- Neutral oil
- 1 (6 ounces) tub baby shitake mushrooms (or large shitakes sliced)
- 1 (1 pound) tub shishito peppers, stems removed
- 2 tablespoons soy sauce or tamari
- 1 tablespoon oyster sauce
- Toasted sesame seeds for garnish, optional
- Neutral oil
- 1 (170.1g) tub baby shitake mushrooms (or large shitakes sliced)
- 1 (453.59g) tub shishito peppers, stems removed
- 25.56g soy sauce or tamari
- 12.78g oyster sauce
- Toasted sesame seeds for garnish, optional
Fire up your pan for this quick, savory stir-fry of blistered shishitos and tender glazed shiitake mushrooms. A simple, umami-rich side that pairs perfectly with grilled or seared meats.
Preparation
STEP 1
Preheat a large sauté pan or wok to high heat.
STEP 2
Coat pan with oil. Add mushrooms and cook until lightly browned and tender, about 2 minutes. Remove and set aside.
STEP 3
Add a little more oil to pan with shishito peppers. Cook over high heat until skin starts to blister all over.
STEP 4
Add mushrooms back to pan with peppers. Add soy sauce and oyster sauce. Cook for another 30 seconds until vegetables are glazed. Sprinkle with toasted sesame seeds and serve immediately.
Options
We love serving this alongside our marinated flank steak or thin cut short ribs. To cook thin short ribs simply sear in a lightly oiled pan or grill over high heat until browned on both sides.