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Put the shishito peppers in a strainer and wash them in running water. Drain and trim off the stems.
Put the dried anchovies in a strainer and shake them lightly to remove any debris / dusts.
Put the anchovies in a wok and dry out the moisture by stirring it for about 1-2 mins. (no oil is required at this stage)
Take anchovies out and quickly rinse the wok. (This step is only necessary if you are using only one wok).
Put a dash of rice bran oil in the clean wok and once heated add the shishito pepper. Lightly fry it for about 2 to 3 mins.
Add the anchovies into the wok and stir for about 1-2 mins.
Add the prepared sauce and simmer it for about 3-4 mins.
Once it cools down, serve it on a plate. (Any unused portion can be stored in an air tight container for a few days. Refrigerate it.)