We never tired of it because each restaurant had its own spin on the flavors: some added fermented black beans, other piled on the garlic, and some added really hot peppers into the mix instead of the usual mild green ones.
But the weather is finally warming up around here in the Bay Area and so shishito peppers are in season. I can think of no better way to enjoy them than Hunan style. Even if you are somewhat heat averse, you probably will love shishito peppers.
These have a terrific flavor that really blooms when you gently fry them whole.
In fact, they are a whole lot like Spain’s padrón peppers in that most are mild, they’re green, and they can be turned into some of the best appetizers and tapas you’ll ever find. (And if you can't find shishito peppers but the padróns are looking good, use them instead.)
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| Seared and luscious |
In fact, they are a whole lot like Spain’s padrón peppers in that most are mild, they’re green, and they can be turned into some of the best appetizers and tapas you’ll ever find. (And if you can't find shishito peppers but the padróns are looking good, use them instead.)
Shishito peppers are, I think, from Japan. Or, at least, the name is. Shishi means “lion,” and tōgarashi means “pepper,” so you might think, well, this English name is a mash up, things were cut off in the wrong place, and by all rights these should be called shishi peppers. But then again, shishi in Japanese also means to pee, so I guess more thought went into it than appears on the surface.
Anyhoo, shishito peppers are at their tastiest when you slowly fry them in a minimum of oil until the surfaces are blistered and the insides are cooked. You don’t have to poke holes in them or remove the stems or seeds. Just rinse, pat dry, and fry.
The main thing to remember is to not rush the process, but instead lovingly brown them over a period of about 15 minutes. The results are divine. The seeds are edible, and so the only thing you’ll end up tossing are the stems.
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| Now's the season |
The main thing to remember is to not rush the process, but instead lovingly brown them over a period of about 15 minutes. The results are divine. The seeds are edible, and so the only thing you’ll end up tossing are the stems.
This tastes like early summer…
Shishito peppers and pork Hunan style
Xiāngshì shīzĭlàjiāo chăo ròusī 湘式獅子辣椒炒肉絲
Hunan
Serves 4
6 ounces | 170 g fresh shishito peppers
2 tablespoons peanut or vegetable oil
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| An updated classic |
2 tablespoons mild rice wine (Taiwan Mijiu)
1½ teaspoons regular soy sauce
3 cloves garlic, peeled and chopped
2 tablespoons finely julienned ginger
2 tablespoons fermented black beans, rinse and coarsely chopped
1 tablespoon balsamic vinegar
1 teaspoon sugar
1. Rinse the peppers and pat them dry. Set a wok over medium-high heat and swirl in the oil. Add the peppers and reduce the heat to low-medium. Toss the peppers occasionally so that they brown evenly. You want them to be more or less gold and gently seared all over, although you don’t have to be utterly thorough about this. The total cooking time should be about 15 minutes. Remove the peppers to a work bowl and return all the oil to the wok.
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| Freeze for easy slicing |
2. While the peppers are cooking, prepare the pork: Remove it from the freezer and slice it into thin julienne. (Freezing the meat for a short period of time makes it much easier to handle.) Place the meat in a small work bowl and toss it with the rice wine and soy sauce.
3. When all the peppers have been cooked, turn the heat under the wok back up to medium-high and add the garlic, ginger, and black beans. Stir-fry these for a few minutes to release their aromas. Add the pork and marinade, and continue to stir-fry them until the meat is no longer pink. Increase the heat to high and add the peppers, vinegar, and sugar. Toss until most of the sauce has evaporated. Taste and adjust the seasoning, then serve hot.
