Shishito Mushroom
Savor the fusion of mild Shishito peppers and earthy Shiitake mushrooms in a tantalizing stir-fry. Blistered to perfection and glazed with soy sauce and balsamic vinegar, each bite offers a harmonious balance of smoky, savory flavors.
Ingredients
- 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
Instructions
- First, dry sauté the sliced mushrooms in a large non-stick skillet over medium heat for about 3 minutes.
- The mushrooms will release moisture as they cook.
- Ensure they do not stick by using a non-stick skillet.
- Remove the mushrooms from the pan and set them aside.
- In the same skillet, heat grape-seed oil and add the Shishito peppers.
- Cook for 2-3 minutes until the peppers develop a blistered appearance.
- Next, pour in soy sauce and vegetarian oyster sauce, stirring frequently, and cook for an additional minute or two.
- Return the sautéed mushrooms to the skillet and cook together for 1-2 minutes more, allowing the flavors to meld.
- Serve hot with your choice of cooked rice, quinoa, or noodles.