Eggplant, Shishito & Summer Bean Stir-Fry

with Jasmine Rice & Ginger-Lime Cashews

40 MIN

2 Servings

From the Test Kitchen

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 Plans

Nutrition

PER SERVING
Calories

630 Cals (est.)

fresh

ingredients

time-saving

tips & techniques

step-by-step

instructions

Cook Along

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.

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.

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!