This is sort of a combo of recipes that I found in Food and Wine Magazine. I wanted to try a new recipe for shishito peppers. The shishito peppers are based on Nancy Singleto Hachisu’s recipe from Food and Wine Magazine called Blistered Shishito Peppers with Miso Sake. I thought that is a good idea. I’ll try it…something different. I didn’t change to much there. But instead of dried chile I used a fresh serrano pepper and also instead of brown miso I used white miso because that is all I buy. I also found a recipe called Ginger-Miso Sweet Peas…by Grace Parsi also from Food and Wine Magazine. I thought that recipe would elevate the first recipe…But that recipe I had to change some. I do need to let you know that the flavors do fad a little by day two but the shishitos are so darn flavorful it really doesn’t matter.

This recipe makes 4 or more servings

1 lb frozen peas (thawed)

1/2 cup scallions – sliced thin

1 Tablespoon minced ginger

1 jalapeño – sliced thin or rough chopped

3 Tablespoons white miso

3/4 cup water

3/4 lb shishito peppers

1 1/2 Tablespoon white miso

1 1/2 Tablespoon sake

1 Tablespoon canola oil

1 serrano chile – sliced thin (or to taste)

1 Tablespoon minced ginger

Directions

Make the ginger-miso sweet peas. Blend together the peas, scallions, ginger, jalapeño, miso with some of the water. Blend and add water as desired. You will want to warm this up to serve with the shishitos. You can warm this up at 350F in your oven for about 30 minutes. Or you can warm this up on your stove top on medium high in around 5 minutes. Or you can microwave in around 4 minutes.

Make the Miso Sake Blistered Shishitos. Stir the miso and sake in a bowl till smooth. Heat oil in a skillet till shimmering. Then add the shishitos and ginger on high heat and keep tossing them till blistered. (2-3 minutes(. Remove from heat and add the miso sake and toss and serve.

Plate the shishitos and the ginger-miso sweet peas together.

A Special THANKS!!! To Food and Wine Magazine so that I could do what you see here!