Shrimp and Shishito Pepper Stir Fry

ediblecommunities.com
serves 2
Ingredients

• 2 tablespoons canola oil
• pinch of sea salt flakes
• 1 garlic clove crushed and finely chopped
• 1 red chile seeded and finely chopped
• 7 ounces shishito peppers left whole
• 10 ounces cooked jumbo shrimp
• 1 tablespoon mirin
• 2 tablespoons low-sodium light soy sauce
• juice of 1 lime
• pinch of sugar

Instructions

• Heat a wok over high heat until smoking and add the canola oil.
• Add the salt and let it dissolve in the hot oil.
• Add the garlic and red chile and toss for a few seconds.
• Add the shishito peppers, toss for 30 seconds until they are seared on the outside and beginning to soften, then stir-fry for another minute.
• Add the cooked shrimp and toss for less than 1 minute (or cook raw shrimp for 2 to 3 minutes, depending on their size).
• Season with the mirin, the light soy sauce, lime juice, and sugar.
• Transfer to serving plates and serve on its own as an appetizer, or with jasmine rice as a main meal.

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