Blistered Shishito Peppers with Chili Crusted Vegan Beef
I just love Japanese shishito peppers, so flavorful and mild and goes so well with this chili infused vegan beed. Meat eaters you can use real beef cubes cut into 1-2" squares, I used Gardein Vegan Beef tips, they taste great. You can serve this over fragrant Jasmine rice or on its own. Here's how I do it:
1 bag shishito peppers about 2 dozen or so.
1 dozen-18 pieces vegan or real bee, this should feed 2 large portions
2 tbs corn starch
1 tbs chili powder
1 tbs paprika
Juice of 1 lime
2 tbs soy sauce
1 tbs rice vinegar
1 tsp sesame oil
1 tsp agave nectar
In a bowl combine corn starch, chili powder and paprika and a pinch of salt, dredge the beef tips set aside. In a large skillet heat some neutral oil and fry the beef tips on each side till crispy about 5-7 mins, remove and set aside. In another bowl add the peppers and drizzle oil over them and toss with your hands to coat all the peppers with oil. Remove any starch residue from skillet add a bit more oil and heat to medium flame, when hot add the peppers, they will sizzle. Cook the peppers until they blister tossing frequently and become slightly soft about 5-8 mins. Towards the end lower the heat and add the sauce and put the beef back in to heat up, toss quickly to keep the beef crisp, serve in bowls piping hot and best with a fresh squeeze of lime.