- 2 tablespoons canola oil
- pinch of sea salt flakes
- 1 garlic clove, crushed and finely chopped
- 1 red chile, seeded and finely chopped
- 7 ounces shishito peppers, left whole
- 10 ounces cooked jumbo shrimp
- 1 tablespoon mirin
- 2 tablespoons low-sodium light soy sauce
- juice of 1 lime
- pinch of sugar
Heat a wok over high heat until smoking and add the canola oil.
Add the salt and let it dissolve in the hot oil.
Add the garlic and red chile and toss for a few seconds.
Add the shishito peppers, toss for 30 seconds until they are seared on the outside and beginning to soften, then stir-fry for another minute.
Add the cooked shrimp and toss for less than 1 minute (or cook raw shrimp for 2 to 3 minutes, depending on their size).
Season with the mirin, the light soy sauce, lime juice, and sugar.
Transfer to serving plates and serve on its own as an appetizer, or with jasmine rice as a main meal.
About this recipe
“This is a delicious spicy dish—I love the heat of shishito peppers, especially not knowing whether the next hit will be sweet and peppery or sweet and POW! It is a bit of a roulette-type situation, so be careful if you are not into spicy food. You can always use green bell pepper strips as a substitute. Enjoy!” -- Ching-He Huang
Recipes taken from Stir Crazy by Ching-He Huang. Published by Kyle Books, photography by Tamin Jones.
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If you want to make it carb-free then omit the rice and add some add some broccolini.
A quick midweek supper that’s delicious, simple, and packs a punch.