Blistered shish*to peppers with soy sauce & mushroom - My Eclectic Bites (2024)

Shish*to Peppers and Mushroom Stir Fry - with only 5 ingredients, there is no excuse not to make this quick and easy shish*to pepper and mushroom stir fry to brighten up your meal!

Have you had shish*to peppers before? If the answer is yes, I don't need to convince you to try this quick and easy (and of course, very delicious!) stir fry recipe. But if your answer is no, you need to this stir fry ASAP so you don't have to miss out on these wonderful veggies any longer.

Shish*to Pepper 101

What is shish*to pepper?

Shish*to pepper is an East Asian variety of pepper species. Its bright green color and wrinkly surface are the main characteristics. It has a mild and sweet taste. Some people say the sauteed shish*to pepper has a smoky flavor from the charring skin of the pepper. And some say shish*to pepper has a bright pepper taste that's similar to green bell pepper.

You can easily find shish*to peppers at any Asian grocery store. But since they are gaining so much popularity, many stores likeWhole FoodsandTrader Joe'sare now carrying shish*to peppers in their produce section.

How to clean shish*to peppers

Because shish*to peppers are sweet, mild, and tender, you eat the seeds inside of the pepper. So all you need to do is to remove the stem. The stem of the pepper is the only tough part that isn't edible.

To remove the stem, hold the base of the stem that covers the top part of the pepper and gently snap the stem while in twisting motion. It should come right off. If not, you can gently peel the stem, too.

Different methods of cooking shish*to peppers

1. The most familiar cooking method in American is the sauteeing/stir-frying method. When you quickly pan fry the shish*to pepper in oil, you will blister the skin of the pepper to develop a smoky flavor.
2. Due to its tender skin, you can grill them and enjoy the whole thing. After grilling the peppers, you can dress them in any sauce of your choice.
3. You can coat shish*to peppers in corn starch and steam them. This is a very familiar cooking method in many Asian countries. Once the pepper is steamed, the corn starch will help the sauce cling to the pepper nicely.

Today, we will be using the first method (sauteeing/pan-frying method) to make shish*to pepper and mushroom stir fry!

Ingredients

• Shish*to pepper
• Mushroom
• Neutral tasting oil (I use grapeseed oil)
• Soy sauce
• Vegetarian/Vegan Oyster sauce (Vegetarian mushroom flavored stir-fry sauce)

In mySuper Easy 5 Ingredients Egg Fried Rice, I talked more about the vegetarian oyster sauce and the brands I've tried so far. This recipe is one of the great ways to use up your vegetarian oyster sauce if you get to pick up a bottle for this recipe!

What types of mushrooms to use for this recipe

• White button mushrooms or crimini mushrooms -They are the most inexpensive and easily available. There is no difference in using crimini mushroom over white button mushroom in this recipe. So you can use whichever is on sale.
• sh*take mushrooms- If you want a more intense umami front flavor, I recommend using sh*take mushrooms.
• King oyster mushrooms- King oyster mushroom is a personal favorite of mine. It is meaty and packs a great umami flavor. But it can be hard to find at regular grocery stores. If you have access to Asian grocery stores, you can find them there at a very good price!

Helpful tips

• Cook/brown your mushroom without adding any oil to the non-stick pan. Although the mushrooms release water as it cooks, I recommend people use a non-stick skillet. If you don't have a non-stick skillet, you can add a teaspoon of oil with the mushrooms to prevent them from sticking.
• Make sure to char the shish*to peppers until the skin of the pepper is blistered. This process helps develop the smoky flavor.
• Once you add the vegetarian oyster sauce, stir everything frequently so the sauce won't burn. The sugar from the oyster sauce will help thicken the sauce to coat the vegetables. But make sure to stir so the sauce won't burn.

Shish*to peppers are something I grew up eating in Korea. I remember liking this wrinkly pepper as a kid because they were mild enough for me to eat without chugging tons of water. Now that I think about it, I think I was proud of myself that I could eat a whole pepper like all the grown-ups!

I think shish*to pepper will always be remembered as one of my favorite childhood side dishes. And I hope you enjoy this simple, quick, and easy stir fry dish, too!

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