Tomato and Shishito Stir-Fry

  • Level: Easy
  • Total: 20 min
  • Prep: 10 min
  • Cook: 10 min
  • Yield: 4 servings
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4 ounces shishito peppers

1 pint cherry tomatoes

2 tablespoons vegetable oil

2 scallions, finely chopped

1 teaspoon minced peeled fresh ginger

Kosher salt


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.

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