Cafe Gratitude Magazine - Best Cooking Channel

Roasted Japanese Shishito Peppers with Soy Sauce and Lime

Japanese shishito peppers are unique. Their size is similar to that of a medium carrot and they are quite thin. They are green and turn red when ripe. The strangest thing is that they are bittersweet. Not spicy at all! Actually 1 in 10 is spicy. This little pepper is super delicious and addictive. Since I discovered them, which was recent, I have been eating them as snacks. I like to enjoy them roasted, and my family and friends cannot believe that I am eating what to them seems like very hot chili. But after they try it, they love it! I am not exaggerating when I tell you that you will not be able to eat just one.



  • two tablespoons of vegetable oil
  • one lb of shishito peppers
  • two teaspoons soy sauce
  • one  lime juice


1. In a large skillet over medium-high heat, heat the vegetable oil.

2. Add the shishito peppers and mix well so that they are covered with the oil.

3. Cook them for 5-10 minutes on each side. Your skin will begin to blister and singe. That is exactly the point we are looking for.

4. Put the soy sauce on top and mix.

5. Squeeze the lime over the peppers and mix.

6. Remove from heat and serve. To enjoy!

Fast Foods – Asian Noodle and Meat Bowls

Looking for a classic Asian-style recipe? Well then, this hearty recipe with beef and noodles will be so ready in just 20 minutes.


  • 4 oz raw angel hair noodles (capellini), halved
  • 8 oz fresh sweet peas
  • 5 teaspoons of vegetable oil
  • one lb boneless beef tenderloin, cut into 1/4 inch strips
  • one medium carrot, thinly sliced ​​(1/2 cup)
  • 1/2 cup teriyaki juice and frosting (from a 12-ounce bottle)
  • 4 medium green onions with tops, sliced ​​(1/4 cup)
  • 1/2 cup honey roasted peanuts, chopped


1. Cook the pasta in the manner indicated on the packaging. Meanwhile, make a cut at the end of the stem of the sweet peas and remove the threads, if desired. Drain the pasta; lid to keep warm.

2. In a 12-inch nonstick skillet or wok, heat 3 tablespoons of the oil over medium-high heat. Add the meat; cook and stir 2 to 3 minutes or until no longer pink. Remove from the pan; keep it warm.

3. In the same skillet, heat the remaining 2 teaspoons of oil over medium-high heat. Add the peas and carrot; cook and stir 3 to 4 minutes, or until al dente. Incorporate the cooked pasta, the meat, and the juice and teriyaki glaze; mix until everything integrates well.

4. Serve in bowls; sprinkle with onion and peanuts.