Serve these sauteed peppers with our ginger-glazed cod for a healthy and satisfying dinner.
- Servings: 4
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
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.