1 Tbsp neutral oil with a high smoke point, such as grapeseed
1 lb/455 g shishito peppers
1 1/2 tsp shichimi togarashi, homemade or store-bought
1 tsp toasted sesame oil
2 tsp Chinese black vinegar, malt vinegar, or apple cider vinegar
- Heat a large wok or stainless-steel skillet over high heat. Add the oil and heat until the oil begins to shimmer.
- Add the peppers, and stir-fry until the peppers start to turn tender and blister in spots, 3 to 4 minutes.
- Add the togarashi seasoning, sesame oil, vinegar, and salt to the peppers and toss to coat well. Remove from heat and transfer to a serving dish. Serve immediately.
- Because the oil gets smoky, make sure to keep the windows open and the exhaust fan on.