Tomato and Shishito Stir-Fry
- Level: Easy
- Total: 20 min
- Prep: 10 min
- Cook: 10 min
- Yield: 4 servings
Ingredients
4 ounces shishito peppers
1 pint cherry tomatoes
2 tablespoons vegetable oil
2 scallions, finely chopped
1 teaspoon minced peeled fresh ginger
Kosher salt
Directions
Toss the shishito peppers, cherry tomatoes and 1 tablespoon vegetable oil in a large bowl.
Heat the remaining 1 tablespoon vegetable oil in a large skillet until hot but not smoking. Add the tomato-pepper mixture and stir-fry until blistered in spots, 3 to 4 minutes. Remove from the heat; stir in the scallions, ginger and 1/2 teaspoon salt.
My Private Notes
Categories:
Summer Weeknight Dinners
Looking For Something Else?
👩🍳 What's Cooking
Our Best Appetizers
Get inspired with our best summer appetizers like crab dip, salsa, nachos and more from Food Network.
Our Best Side Dishes
Round out your perfect picnic or cookout with summer side dish recipes for pasta salad, potato salad, coleslaw and more from your favorite chefs at Food Network.
Our Best Desserts
Serve up a tasty treat this summer with our favorite summer desserts, including tarts, shortcake and ice cream, from your favorite chefs at Food Network.
