Recipe: Stir-fried spaghetti with Shishito

Chili Pepper Files

November 05, 2008

I choose to grow Shishito Pepper because it's an ingredient for the japanese tempura, one of my favourite dishes.
It's a crunchy and mild chili, and it can be fried, stir-fried or grilled.

Shishito (Capsicum Annuum)

Heat: Mild
Taste/flavour: Aromatic
Wall thickness: Medium
Plant productivity: Poor
Number of seeds per pod: Enough
Pod lenght: 5-6 cm
Average weight of pods (from my harvests): 3 g
Plant height: 60 cm
Colour: From green to red.

Why grow it?:
It's a japanese chili, perfect for many oriental recipes. It can be harvested ripe or green. A must have!

Stir-fried spaghetti with Shishito

Ingredients
2 carrots
1 onion
50g green Shishito chilies
100g soya sprouts
5 thai basil leaves
200g spaghetti
3 tbsp. fish sauce
3 tbsp. soya sauce

Directions
Cut the onion into slices, the carrot into sticks, cut the chilies longwise.
Stir-fry the carrots in a wok (or in a large frying pan). Add the onion and cook a couple of minutes.
Meanwhile cook the spaghetti in boiling salted water.
Add the Shishito chilies in the wok, then soya sprouts and finally the fish sauce. Cook five minutes.
Drain whell the spaghetti, put them in the wok with the vegetables and stir-fry two minutes.
Season with soya sauce and thai basil.

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