- 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.
