Blistered Shishito Peppers (Print Version)

# Ingredients:

01 - 1 teaspoon roasted sesame oil
02 - 1 tablespoon roasted sesame oil
03 - 6 ounces shishito peppers
04 - 2 garlic cloves, minced finely
05 - 2 1/2 teaspoons low-sodium soy sauce
06 - 1 teaspoon rice vinegar
07 - 1/2 teaspoon agave nectar
08 - 3/4 teaspoon Sriracha hot sauce
09 - Toasted sesame seeds for decoration

# Instructions:

01 - Wash the shishito peppers with cold water and dry them completely. Mince the garlic and organize the sauces so they’re nearby.
02 - In a big skillet, heat the sesame oil until it’s shimmering and nice and hot. Keep it on medium heat.
03 - Toss the minced garlic into the pan and stir it for about a minute. Make sure it turns golden but doesn’t scorch.
04 - Throw the shishito peppers in with the garlic. Stir them every so often for 4-5 minutes, letting the skins blister and soften.
05 - Pour in the soy sauce, rice vinegar, Sriracha, and agave syrup. Stir and cook another 2-3 minutes, making sure the peppers are well coated.
06 - Take the pan off the heat and place the peppers on a serving plate. Sprinkle on sesame seeds and enjoy them right away while warm.

# Notes:

01 - Pick shishito peppers that are firm and have a bright green color for the best taste.
02 - Don’t overcrowd the pan, or the peppers won’t cook evenly or blister properly.
03 - You can make it less spicy by reducing the Sriracha.
04 - Roasted sesame oil has a great flavor, but you could swap it with olive oil in a pinch.

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