Szechuan Shishisto Peppers

This recipe originated with the remake of a szechuan edamame dish I was obsessed with from a local restaurant.  The sauce was so good, I would ask for bread to mop it up and when I had no more bread I would consider picking up the bowl and drinking the remaining bits but my pride wouldn’t let me. 

I was recently at the farmers market and found these perfect shoshisto peppers. I decided to blister them, added some of my leftover Szechuan sauce and voila! a new, delicious dish was created!

Note:  for the original edamame recipe use frozen edamame, cook according to package directions, add to a pan, pour some sauce over and heat through.

For the peppers

1/2 lb shishisto peppers

2 Tbsp extra virgin olive oil

Heat oil in a large cast-iron skillet over medium-high heat.  Cook peppers turning occasionally, until they begin to blister on all sides.   

Pour szechuan sauce over peppers in pan and heat through.   

For the Szechuan sauce

1/2 cup + 2 Tbsp soya sauce

5 Tbsp sweet chilli sauce

2 1/2 Tbsp vegetable oil

2 Tbsp honey

1 Tbsp +1 tsp sesame oil  

1 Tbsp fresh ginger, chopped

1 Tbsp garlic, chopped

1 1/2 Tbsp rice vinegar  

1 Tbsp sesame seeds

1-2 tsp sambal olek* (optional) 

Whisk all ingredients in a medium bowl. Set aside.

note*: mild spicy - no sambal; medium spicy - 1 tsp samabal; hot - 2 tsp samabal