Your mouth will thank you with this quick and easy dish where heat meets sweet…
Sandra’s Screamin’ Shishitos from 40-Year-Old Vegan
Yields: 4 servings
- 8 oz. shishito peppers, preferred brand Freida’s
- 2 T. fresh garlic cloves minced (about five cloves)
- 2 T. tamari (wheat-free soy sauce), preferred brand San-J
- 2 T. agave (or maple syrup)
- ½ T. hot pepper sesame oil, preferred brand Eden Soy
- 1 T. toasted sesame seeds (place raw sesame seeds in a dry nonstick pan and heat on medium-high mixing to avoid burning, until golden brown, about 3- 5 minutes. Remove from heat and set aside.)
- Pinch of red pepper flakes
- Pinch of Kosher salt
- 2 c. cooked jasmine rice (for a quick jasmine rice, buy two 8.5 oz. packages of Uncle Ben’s Jasmine Ready Rice, which cooks in 90-seconds in the microwave). You can also use white rice, brown rice or cauliflower rice)
- Turn the broiler on high.
- Place the peppers in a single layer on parchment paper on a cookie sheet. Heat under broiler for five minutes, then turn each pepper over and heat for another five minutes. The skin should be partially blackened.
- While the peppers are under the broiler, prepare the sauce. Mix garlic, tamari, agave and sesame oil in a large mixing bowl.
- Take the peppers out of the broiler and add immediately to the bowl with the sauce. Mix until peppers are coated with the sauce. Add the sesame seeds, salt and red pepper flakes.
- Place ½ c. of rice on a plate and top with ¼ of the pepper mixture. Repeat with remaining rice and peppers.
- Serve immediately while peppers are firm and warm.
Leftovers? Dice up leftover peppers and serve in a tofu scramble for incredible flavor!
Note: Shishito peppers are relatively mild, but approximately 1 in 10 has a kick of medium heat. The sauce in this recipe also has some heat. For a milder version, eliminate the hot pepper sesame oil and red pepper flakes, or just season with salt, pepper and a squeeze of lime