Ingredients
Scale
Sauce
- 3 Tbs low sodium soy sauce
- 1 tbs dark mushroom soy sauce
- 1 tbs black vinegar
- 1 tbs oyster sauce
- 1 tbs doubanjiang (or a mixture of gochujang and miso paste)
- 2 tbs chili crisp oil
Peppers
- 8 ounced shishito peppers
- 6-8 Tian Xian peppers
- 1/2 lemon, juiced
- 4 tbs peanut or avocado oil
Instructions
Sauce
- In a small bowl, mix together all the ingredients and set aside.
Peppers
- Heat a wok as hot as possible
- Add oil and "loong yao" (once oil is hot, swirl the oil vigorously around the sides of the wok to coat the entire cooking surface and discard the oil)
- Add the shishito peppers evenly across the pan surface and sear for 2 minutes undisturbed
- Toss and sauté for an additional 2 minutes
- Remove the peppers
- Let the pan cool and turn heat to medium
- Add the tian Xian peppers and dry toaste for 1-2 minutes until fragrant
- Add the sauce mixture and simmer for 2-3 minutes, until sauce is reduced
- Add the shishito peppers back in to the sauce and toss to combine
- Finish with fresh lemon juice to taste