Stir Fried Shishito Peppers with Miso Aioli

May 29, 2015

Shishito peppers reign from East Asia and has quickly become a popular menu item.  These peppers are mostly sweet but on occasion you will run into a spicy one (the surprise element is part of their appeal).    Like with any pepper variety, shishito peppers are delicious when they are slightly charred.  This easy appetizer recipe quickly stir fries them with some sesame oil and salt.  They are served with a homemade miso aioli.

Stir Fried Shishito Peppers with Miso Aioli


For the peppers:
2 to 3 pounds shishito peppers
1 to 2 tablespoons canola oil or other flavorless oil
2 to 3 teaspoons sesame oil
coarse sea salt, to taste

For the aioli:
1 cup mayonnaise
2 tablespoons white miso paste
1 teaspoon rice vinegar
1/2 teaspoon lower-sodium soy sauce
1/2 teaspoon Sriracha or other Asian hot sauce 
pinch of brown sugar
1 small garlic clove, finely minced


Step 1: Heat the canola oil and sesame oil in a wok or large saute pan over medium high heat.  Once you see the oil ripple, add the peppers.  Allow the peppers to blister, stirring occasionally, about 7 to 10 minutes.  Season with salt to taste. Remove from heat and let cool.

Step 2: While the peppers are cooling, prepare the miso aioli.  In a medium bowl, whisk the mayonnaise with miso paste, rice vinegar, soy sauce, sriracha, brown sugar and garlic until well combined.  Taste the sauce and adjust seasoning if necessary.  Serve with peppers.

*Note: In recent years, shishito peppers have been available in mainstream markets so keep an eye out for them in the produce section.

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