Mongolian Shishito Peppers

hello! hi everyone, Wesley here. Today we’re diving back into our series dedicated to deconstructing foods from classic Americanized Asian cuisine with a shot at another item from the PF chang’s menu, which is their shishito peppers. For those unfamiliar, a shishito is a very mild pepper commonly found in Japanese cuisine. You’ll often find shishito peppers as an appetizer or small bite on many menus because they can be eaten whole, with the seeds intact. Most often I personally have seen very simple preparations of shishito peppers, typically flash fried and finished with salt and pepper. The PF Chang’s version that we are looking at today, however, claims to toss their shishitos in a “savory Mongolian sauce,” which I take to mean the sauce from their Mongolian beef, which in fact, we also did a recipe for last year! So, for our version today, we’re gonna be borrowing a few of the dark and rich elements that come from our Mongolian beef recipe, including some dark soy sauce, oyster sauce, and black vinegar. Then as always with this series, I’m gonna do my best to try and elaborate a bit on our PF Chang’s inspiration with the inclusion of a couple of elements that come from more traditional Chinese wok cooking as well, today that’s gonna from from a bit of homemade chili oil and Tian Jin peppers, to amp up our heat element. Hope you try it.