Tomato and Shishito Stir-Fry

Recipe courtesy of Food Network Kitchen
Total: 20 min
Prep: 10 min
Cook: 10 min
Yield: 4 servings
Level: Easy

4 ounces shishito peppers
1 pint cherry tomatoes
2 tablespoons vegetable oil
2 scallions, finely chopped
1 teaspoon minced peeled fresh ginger
Kosher salt

Toss the shishito peppers, cherry tomatoes and 1 tablespoon vegetable oil in a large bowl.

Heat the remaining 1 tablespoon vegetable oil in a large skillet until hot but not smoking. Add the tomato-pepper mixture and stir-fry until blistered in spots, 3 to 4 minutes. Remove from the heat; stir in the scallions, ginger and 1/2 teaspoon salt.

Photograph by Ryan Dausch
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