Charred Shishito Peppers and Radishes
When it comes to Asian food, there’s always one sure thing: Blistered Shishito Peppers. I prepare a version at home that doesn’t last very long!
Ingredients
- 12 ounces shishito peppers, about 30 peppers
- 8 red radishes, cut in half (or quartered if they’re large)
- 1 clove garlic, minced
- ¼ teaspoon kosher salt, plus more to taste
- 1 tablespoon lemon juice
Instructions
- Cut off the long stem from each pepper without fully removing the top. It’s important to leave the stem end intact.
- Liberally mist a large skillet with nonstick olive oil spray and warm over medium-high heat. Add the radishes to the pan, cut-side down, and cook until they start to brown on the bottom, about 2 minutes. Push them to the outer edge of the pan and add the peppers to the middle.
- Mist the pan with additional oil spray if it becomes too dry. Let the peppers cook, undisturbed, in a single layer (it’s okay if there’s some slight overlap in the skillet), until they are browned on the bottom, about 4 minutes.
- Reduce the heat to medium. Add the garlic and salt and toss to coat the vegetables. Continue to cook for about 5 minutes, stirring only occasionally, until they brown and blister in a few spots. Turn off the heat, squeeze on the lemon juice, and give everything a good toss.
- Place a cover on the skillet and let the vegetables continue to cook without the heat for 1 to 2 minutes. Remove the cover, season with salt, if desired, and serve.
Nutrition Information per serving
Calories: 40Carbohydrates: 8gProtein: 1gTotal Fat: 0g— Unsaturated Fat: 0g— Saturated Fat: 0gCholesterol: 0mgSodium: 135mgPotassium: 267mgFiber: 3gTotal Sugar: 5g— Natural Sugar: 5g— Added Sugar: 0gVitamin C: 132mg
Nutrition information is calculated using a leading industry software. That being said, brands can vary, and there may be slight fluctuations in the numbers.