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I grow many differend chili peppers and I like to try new varieties every year, but Shishito is my favourite one: it's a japanese chili, mild, crisp and fleshy.
The plant is about 50-60 cm (20-24 in) high, and produces pods 5-7 cm (2-3 in) long, twisted and asymmetric in shape, that ripe from green to glossy red.

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Shishito is usually harvested green and cooked in many different ways. Fried in batter with other vegetables is an ingredient of the tempura, and it can be grilled and seasoned with a sesame or yogurth sauce.
Ripe red pods are less crunchy, and they could be stir-fried in the wok.



Stir-fried Rice with Shrimps and Shishito

Ingredients
150g rice
50g shishito chilies, red or green
100g shrimps
100g soya sprouts
50g peas
soya sauce

Directions
Cook the rice and the peas in boiling salted water, stirring only occasionally.
Meanwhile stem the shishito chilies and cut in a half lengthwise.
Stir-fry in the wok the chilies and shrimps five minutes. Add soya sprouts and keep stirring.
Drain well rice and peas and put them in the wok, cook five minutes, then add soya sauce to taste.

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One year ago:

Green Purslane Salad with Oregano

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This goes to Rachel from The Crispy Cook who's hosting this week's edition of Weekend Herb Blogging.
This event is handled by Cook (almost) anything at least once.

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