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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.
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.
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.
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.
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.
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!
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.
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.
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.
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.
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.
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