Ingredients

• 4 ounces shishito peppers
• 1 pint cherry tomatoes
• 2 tablespoons vegetable oil
• 2 scallions, finely chopped
• 1 teaspoon minced peeled fresh ginger
• Kosher salt

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Instructions

1. Toss the shishito peppers, cherry tomatoes and 1 tablespoon vegetable oil in a large bowl.
2. Heat the remaining 1 tablespoon vegetable oil in a large skillet until hot but not smoking. Add the tomato-pepper mixture and stir-fry until blistered in spots, 3 to 4 minutes. Remove from the heat; stir in the scallions, ginger and 1/2 teaspoon salt.
3. Photograph by Ryan Dausch