Stir Fry with Shiitake Eels
Shishito Peppers
Ye olde stir-fry is back with a different sidekick -- shiitake mock eels. The dish is best with dried shiitake (re-hydrated with water and tamari, then cut into long strips), seasoned with szechuan pepper, coated with cornstarch and deep-fried. Finally they're stir-fried with a ginger/scallion hoisin style sauce. Yum!
The peppers were split in half, cleaned and pan-fried with a spritz of lemon juice and salt in a bowl. Either eat straight up or add to the stir-fry as needed.
