Caitlin Bensel
Serves 4 (serving size: about 1 cup)

Popping up in more grocery stores these days, shishito peppers are a mild, thin-skinned pepper that have a secret—about one in eight has a surprising kick of heat. For a milder dish, substitute mini bell peppers.

How to Make It

Heat a large skillet over high. Add canola oil and shishito peppers; cook 4 to 5 minutes. Add sliced yellow onion and five-spice powder; cook 2 minutes. Add halved cherry tomatoes; cook 2 minutes. Remove from heat. Stir in sliced fresh basil, lower-sodium soy sauce, balsamic vinegar, and black pepper. Sprinkle with toasted sesame seeds.

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