Sauteed Peppers

Serve these sauteed peppers with our ginger-glazed cod for a healthy and satisfying dinner.

  • Servings: 4
Sauteed Peppers

Source: The Martha Stewart Show, September 2006


  • 2 tablespoons sesame oil
  • 8 ounces shishito or Cubanelle peppers, stems removed and sliced on the diagonal
  • 3/4 teaspoon coarse salt
  • 1/2 teaspoon chili oil


  1. Heat a wok over high heat. Add sesame oil. When it begins to smoke, carefully add peppers and salt. Rapidly stir with a wooden spoon until peppers begin to soften and skins brown slightly, about 2 minutes. Remove from heat, toss with chili oil, and serve.


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