INGREDIENTS
6 ounces Shoshito Peppers, washed
1 tablespoon coconut oil
1 tablespoon soy sauce or tamari
1 tablespoon toasted sesame oil
1 tablespoon fresh lime juice
1 teaspoon maple syrup
1 teaspoon fresh ginger, minced
1 clove garlic, minced
1/4 teaspoon of chili oil (optional)
pinch of salt

DIRECTIONS
Wash the peppers and heat the coconut oil in a large skillet over medium-high heat.
While the oil heats, combine soy sauce, sesame oil, lime juice, maple syrup, ginger and garlic in a small bowl. Toss the peppers into the skillet, then pour in the sauce. Sauté for 5-8 minutes, stirring frequently to coat the peppers in sauce. Continue stirring until peppers become evenly blistered (lightly browned and covered in small air pockets). Remove from heat, and serve immediately with a squeeze of fresh lime and soy sauce or spicy Chinese mustard. Enjoy!

This was a super quick + easy lunch I was inspired to make after first trying shoshitos at sushi place in Seal Beach a while back. They were salty, a bit crunchy, and had just a touch of spiciness. So good! I wanted to do a little spin of my own and included fresh ginger and garlic- 'cause they're my favorite. The sesame ginger sauce was AMAZING and a perfect pair with these sweet peppers! My only addition would be sprinkle of sesame seeds for texture. (I was in a bit of a time crunch, so excuse the not-as-fancy iPhone photos on this one.) They're great as a snack or alongside a dinner with rice and kung pao cauliflower. We found our shoshito peppers at Trader Joe's, but you should be able to find them at any nicer grocery stores or Asian markets. You're gonna love 'em- especially since they're just about 10 minutes, start to finish. Let's eat!