Stir-Fried Shishito Peppers and Dried Anchovies recipe - ingredients, nutrition and when to eat it
This side dish combines the sharp aroma of shishito peppers with the salty, savory flavor of tiny dried anchovies.
This side dish combines the sharp aroma of shishito peppers with the salty, savory flavor of tiny dried anchovies. It pairs well with rice and is perfect for a busy lunch or a home-cooked dinner.
Side dishes · 15 minutes to cook
Nutrition (per 122g serving): 143.4 kcal · protein 14.3g · carbohydrate 9.3g · fat 5.6g · sodium 692.5mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Dry-roast the tiny dried anchovies in a pan first to reduce moisture and bring out their nutty flavor.
Tips: Pat the shishito peppers thoroughly dry to prevent the oil from splattering.
Tips: Pour the soy sauce around the edge of the pan and let it simmer briefly before mixing so the aroma spreads more evenly.
Tips: Let everything cool completely, then store it in an airtight container in the refrigerator and portion out only what you’ll eat.
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Ingredients (1 serving)
- Shishito peppers — 70 g
- Dried baby anchovies — 20 g
- Soy sauce — 1 tsp
- Cooking oil — 1 tsp
- Garlic — 1 pc
- Sugar — 0.5 tsp
- Toasted sesame seeds — 0.5 tsp
- Water — 1 Tbsp