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0.0 – 0 reviews • Tomato
| Level: |
Easy |
| Total: |
20 min |
| Prep: |
10 min |
| Cook: |
10 min |
| Yield: |
4 servings |
Ingredients
- 4 ounces shishito peppers
- 1 pint cherry tomatoes
- 2 tablespoons vegetable oil
- 2 scallions, finely chopped
- 1 teaspoon minced peeled fresh ginger
- Kosher salt
Instructions
- 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.
Nutrition Facts
| Serving Size |
1 of 4 servings |
| Calories |
86 |
| Total Fat |
7 g |
| Saturated Fat |
0 g |
| Carbohydrates |
5 g |
| Dietary Fiber |
2 g |
| Sugar |
3 g |
| Protein |
1 g |
| Cholesterol |
0 mg |
| Sodium |
303 mg |
