Shishito peppers
1 Tbsp. olive oil
3 tbsp brown sugar
1 1/2 tbsp soy sauce
2 tsp rice wine vinegar
dash of ground ginger
dash of red pepper flakes

1 Tbsp olive oil 3 tbsp brown sugar 1 1/2 tbsp soy sauce 2 tsp rice wine vinegar

In a small saucepan, combine brown sugar, soy sauce, rice wine vinegar, ginger, and red pepper flakes. Bring to a boil; reduce heat and simmer 10 minutes or until reduced by half. Remove from heat. Heat 1 tbsp of olive oil in a large skillet over medium-high heat. Add peppers to hot pan, turning regularly, until skin begins to blister on all sides. *Note: these peppers cook quickly. Remove from heat, add sauce, and toss to coat.