Archie Johnson
Course: Side Dish Cuisine: Japanese Prep Time: 5 minutes Cook Time: 10 minutes Total Time: 15 minutes Calories: 250kcal
Let’s get started!
– 1 tbsp Vegetarian/Vegan Oyster Sauce – 1 tbsp Grape-seed oil – 0.5 lb Shishito peppers, washed and stems removed – 2 tbsp Soy sauce – 8 oz Mushroom, sliced
1. First, dry sauté the sliced mushrooms in a large non-stick skillet over medium heat for about 3 minutes. 2. The mushrooms will release moisture as they cook. 3. Ensure they do not stick by using a non-stick skillet.
4. Remove the mushrooms from the pan and set them aside. 5. In the same skillet, heat grape-seed oil and add the Shishito peppers.
6. Cook for 2-3 minutes until the peppers develop a blistered appearance. 7. Next, pour in soy sauce and vegetarian oyster sauce, stirring frequently, and cook for an additional minute or two.
8. Return the sautéed mushrooms to the skillet and cook together for 1-2 minutes more, allowing the flavors to meld. 9. Serve hot with your choice of cooked rice, quinoa, or noodles.