Tuesday, May 03, 2011

Shisito Peppers with Chinese XO Sauce

Shisito Peppers with Chinese XO Sauce 1

After eating the shisito peppers in "Asian seasoning" sauce at RA Sushi Bar Restaurant - Tustin, I wanted to try recreating the dish at home. I could taste dried seafood, perhaps dried shrimp or oysters? A little kick from black pepper? Probably a reworked Chinese XO Sauce? I could do this, right? Or make a pretty close approximation?

I bought a huge bag of peppers from Woori Market - Los Angeles (Little Tokyo) for only a few bucks so it was worth experimenting. The result was savoriness from the dried shrimp and oyster sauce, a little kick from chili sauce and black peppers, and a touch of sweetness from brown sugar.

Shisito Peppers with Chinese XO Sauce 2

Shisito Peppers with Chinese XO Sauce

For about 1 pound of green chilies, you'll need:
1 pound green chilies :)
2 cloves garlic, minced
2 tblsp ground dried shrimp
1 1/2 tblsp oyster sauce
2 tsp soy sauce
1 tblsp brown sugar
1 tsp ground black pepper
1 tsp chili sambal or dried chili flakes

Wash and rinse the green peppers and set aside.

If you can't find these peppers, you can substitute with bell peppers. Costco sells mini elongated bell peppers that would be perfect for this as well.

Shisito Peppers with Chinese XO Sauce 3

Mince 2 cloves of garlic and set aside.

In a pan on medium-high heat, drizzle a generous amount of oil and saute the dried shrimp until softened. I buy the dried shrimp whole, and then grind them in a food processor.

Shisito Peppers with Chinese XO Sauce 4

Then add the garlic, 1 1/2 tblsp oyster sauce, 1 tblsp brown sugar, 2 tsp soy sauce, 1 tsp ground black pepper, and 1 tsp chili sauce.

Shisito Peppers with Chinese XO Sauce 5

Mix thoroughly. This pan was from another time making this recipe. Because it's just that good. :) See the dried shrimp bits?

Shisito Peppers with Chinese XO Sauce 6

The sauce should be pretty thick, but spreadable at this point. Taste and adjust seasonings if necessary.

Shisito Peppers with Chinese XO Sauce 7

Then add the shisito peppers.

Shisito Peppers with Chinese XO Sauce 8

The peppers should start charring and softening in a few minutes. But if they haven't and the sauce is starting to dry up, add a tblsp of water or so to keep it from burning.

Shisito Peppers with Chinese XO Sauce 9

I like my peppers slightly charred and a little wilted, but still firm.

Shisito Peppers with Chinese XO Sauce 10

Serve with rice or alone as a snack.

Shisito Peppers with Chinese XO Sauce 11

Enjoy!

*****
1 year ago today, Dau Hu Sot Ca Chua (Vietnamese Fried Tofu with Tomato Sauce).
2 years ago today, Bridal Veil Falls - Columbia River Gorge - Oregon.
3 years ago today, Mang Cau (Vietnamese Cherimoya).
4 years ago today, a bounty of avocados resulted in Guacamole.

5 comments:

  1. I am sure yours tasted better than the original! I send you an email the other WC, hope you are well and thanks for your sweet message!

    ReplyDelete
  2. Just made this tonight. AMAZING! We got shisito peppers in our farmers market grab bag and had never heard of them before. When I googled recipes this blog came up. I followed the recipe but also added fresh shrimp and cooked them along with the peppers and put it all over noodles. It was one of the best dinners I have ever made. Thank you so much for posting! It will be new go to recipe from now on!

    ReplyDelete
  3. Olivia,
    Ooh, fresh shrimp and noodles sounds like a great variation. Gotta try that the next time I get a batch of shisito peppers.

    ReplyDelete

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