Tomato and Shishito Pepper Stir-Fry
Votes: 2
Time: 20 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
This Asian-inspired salad of cherry tomatoes and shishito peppers, stir-fried, makes a perfect side dish for meat or fish. Stir-fried vegetables are a popular dish throughout Asia, loved for their flavor, quick preparation, and nutritional benefits. Stir-fried over high heat, they become easier to digest, while the short cooking time preserves their vitamins, leaving them bright, juicy, and appetizing. Cherry tomatoes pair beautifully with sweet shishito peppers and a tart ginger dressing. The highlight of this salad is that about one in ten shishito peppers is spicy, and you'll never know it until you try it.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 150 gr. shishito pepper
- 2 cups cherry tomatoes
- 2 tablespoons of vegetable oil
- 2 green onions, finely chopped
- 1 teaspoon of chopped peeled ginger root
We recommend
Recipes with similar ingredients: cherry tomatoes, ginger root, green onions
Cooking the dish according to the recipe:
- In a large bowl, combine shishito peppers, tomatoes and 1 tablespoon vegetable oil.
- Heat the remaining 1 tablespoon of vegetable oil in a large skillet. It should be hot but not smoking. Add the tomatoes and peppers and cook, stirring rapidly, for 3–4 minutes, until the vegetables begin to blister. Remove from the heat, stir in the green onions, ginger, and 1/2 teaspoon of salt.
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