Eggplant, Shishito & Summer Bean Stir-Fry with Jasmine Rice & Ginger-Lime Cashews

Eggplant, Shishito & Summer Bean Stir-Fry

with Jasmine Rice & Ginger-Lime Cashews

Group Created with Sketch. 40 min
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no red meat, poultry, fish, or seafood, and may include eggs, animal-based dairy products, and honey.
WW Approved
Our recipes that have earned the WW Mark of Wellness make vegetables the star of your meal, utilize lean proteins, keep calorie counts in mind and limit saturated fat, sodium and added sugar, and use simple, wholesome ingredients to make dinnertime a nourishing and joyful experience. To learn more about WW visit WW.com.
500 Calories Or Less
All of these delicious recipes come in at 500 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor.
Mediterranean
Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended by the USDA Dietary Guidelines for Americans to promote health and wellness, which highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. *Our Carb Conscious recipes have 48g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving.
Plant-Forward
Our Plant-Forward recipes are designed by our chefs to help support a flexible diet that emphasizes plant-based foods like fresh fruits and vegetables, whole grains, beans and other legumes like lentils and soy foods, and includes occasional, moderate portions of meat, poultry, fish, and seafood.
  • icon-servings Created with Sketch.
    2 Servings
  • icon-nutrition Created with Sketch. Est. 630 Cals/serving

For this hearty vegetarian dish, we’re stir-frying a trio of seasonal vegetables in our irresistible sauce, which combines tangy ponzu with mirin (or sweetened rice wine) and red chile-based sambal oelek for a hint of heat. To tender eggplant, we’re adding crunchy blistered shishito peppers and crisp summer beans (which might be green or purple, depending on what’s freshest near you). It all comes together with a little lime: we’re using the juice to brighten our jasmine rice, and adding the zest to a spectacular garnish of ginger-sautéed cashews.

Get Cooking
fresh
ingredients
tried-and-true
kitchen tools
time-saving
tips & techniques
step-by-step
instructions
Prepare the ingredients:

1 Prepare the ingredients:


Wash and dry the fresh produce. Using a peeler, remove the lime rind, avoiding the pith; mince the rind to get 2 teaspoons of zest (or use a zester). Quarter the lime. Roughly chop the cashews. Peel and mince the ginger. Cut off and discard the stem ends of the peppers; cut into 1-inch pieces. Snap off and discard the stem ends of the beans; cut into 1-inch pieces. Peel and mince the garlic. Quarter the eggplant lengthwise; cut crosswise into ½-inch-thick pieces.

Cook the rice:
2 Cook the rice:

In a small pot, combine the rice, a big pinch of salt and 1½ cups of water; heat to boiling on high. Once boiling, cover and reduce the heat to low. Cook 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Remove from heat and fluff the cooked rice with a fork. Stir in the juice of all 4 lime wedges. Set aside in a warm place.

Make the ginger-lime cashews:

3 Make the ginger-lime cashews:


While the rice cooks, in a medium pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the cashews and half the ginger; season with salt and pepper. Toast, stirring occasionally, 2 to 3 minutes, or until lightly browned and fragrant. Turn off the heat and stir in the lime zest. Transfer to a paper towel-lined plate; immediately season with salt and pepper to taste. Rinse and wipe out the pan.

Brown the peppers & beans:
4 Brown the peppers & beans:

While the rice continues to cook, in the same pan, heat half the sesame oil on high until hot. Add the peppers and beans in a single, even layer. Cook, without stirring, 1 to 2 minutes, or until browned and blistered. Add the garlic and remaining ginger; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until slightly softened and fragrant. Season with salt and pepper to taste. Transfer to a plate. Wipe out the pan.

Cook the eggplant & make the sauce:
5 Cook the eggplant & make the sauce:

While the rice continues to cook, in the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the eggplant; season with salt and pepper. Cook, stirring occasionally, 5 to 7 minutes, or until browned and slightly softened. Add the ponzu sauce, mirin, remaining sesame oil, ¼ cup of water and as much of the sambal oelek as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring occasionally, 5 to 6 minutes, or until the eggplant has softened and the sauce is slightly thickened.

Finish the stir-fry & plate your dish:
6 Finish the stir-fry & plate your dish:

Add the browned peppers and green beans to the pan. Cook, stirring occasionally, 30 seconds to 1 minute, or until thoroughly combined and heated through. Season with salt and pepper to taste. Divide the cooked rice between 2 dishes; top with the finished stir-fry. Garnish with the ginger-lime cashews. Enjoy!

Tips from Home Chefs

About Blue Apron

Ba hero

Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

Get This Recipe Delivered
1 Prepare the ingredients:


Wash and dry the fresh produce. Using a peeler, remove the lime rind, avoiding the pith; mince the rind to get 2 teaspoons of zest (or use a zester). Quarter the lime. Roughly chop the cashews. Peel and mince the ginger. Cut off and discard the stem ends of the peppers; cut into 1-inch pieces. Snap off and discard the stem ends of the beans; cut into 1-inch pieces. Peel and mince the garlic. Quarter the eggplant lengthwise; cut crosswise into ½-inch-thick pieces.

2 Cook the rice:

In a small pot, combine the rice, a big pinch of salt and 1½ cups of water; heat to boiling on high. Once boiling, cover and reduce the heat to low. Cook 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Remove from heat and fluff the cooked rice with a fork. Stir in the juice of all 4 lime wedges. Set aside in a warm place.

Cook the rice:
Make the ginger-lime cashews:

3 Make the ginger-lime cashews:


While the rice cooks, in a medium pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the cashews and half the ginger; season with salt and pepper. Toast, stirring occasionally, 2 to 3 minutes, or until lightly browned and fragrant. Turn off the heat and stir in the lime zest. Transfer to a paper towel-lined plate; immediately season with salt and pepper to taste. Rinse and wipe out the pan.

4 Brown the peppers & beans:

While the rice continues to cook, in the same pan, heat half the sesame oil on high until hot. Add the peppers and beans in a single, even layer. Cook, without stirring, 1 to 2 minutes, or until browned and blistered. Add the garlic and remaining ginger; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until slightly softened and fragrant. Season with salt and pepper to taste. Transfer to a plate. Wipe out the pan.

Brown the peppers & beans:
Cook the eggplant & make the sauce:
5 Cook the eggplant & make the sauce:

While the rice continues to cook, in the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the eggplant; season with salt and pepper. Cook, stirring occasionally, 5 to 7 minutes, or until browned and slightly softened. Add the ponzu sauce, mirin, remaining sesame oil, ¼ cup of water and as much of the sambal oelek as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring occasionally, 5 to 6 minutes, or until the eggplant has softened and the sauce is slightly thickened.

6 Finish the stir-fry & plate your dish:

Add the browned peppers and green beans to the pan. Cook, stirring occasionally, 30 seconds to 1 minute, or until thoroughly combined and heated through. Season with salt and pepper to taste. Divide the cooked rice between 2 dishes; top with the finished stir-fry. Garnish with the ginger-lime cashews. Enjoy!