1. Prepare the Shishito Peppers:

· Rinse the shishito peppers under cold water and pat them dry with a paper towel.

· Using a sharp knife, make a small slit or two on each pepper to prevent them from bursting while cooking.

2. Heat the Pan:

· Heat a large skillet or wok over medium-high heat.

3. Cook the Peppers:

· Add the shishito peppers to the hot skillet in a single layer. Cook, stirring occasionally, until the peppers are blistered and charred in spots, about 5-7 minutes.

4. Make the Sauce:

· While the peppers are cooking, in a small bowl, mix together the soy sauce, rice vinegar, sesame oil, and chili crunch sauce or chili oil. Set aside.

5. Add Aromatics and Black Beans:

· Once the peppers are cooked, add the minced garlic, chopped scallions, and chopped fermented black beans to the skillet. Stir-fry for another 1-2 minutes until the garlic is fragrant and the scallions are wilted.

6. Combine Sauce:

· Pour the prepared sauce over the peppers and toss everything together until well coated. Cook for another minute to allow the flavors to meld together. Taste and adjust seasoning if necessary.

‍