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In a small pot, combine the rice, a big pinch of salt and 2 cups of water. Heat to boiling on high. Once boiling, cover and reduce the heat to low. Simmer 12 to 14 minutes, or until the rice is tender and the water has been absorbed. Remove from heat and fluff the cooked rice with a fork.
While the rice cooks, wash and dry the fresh produce. Peel the cucumbers; trim off and discard the ends. Large dice the cucumbers. Thinly slice the garlic chives. Peel and mince the ginger. Quarter the eggplant lengthwise, then slice into 2-inch-thick pieces on an angle. In a small bowl, combine the soy glaze, half the 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.
While the rice continues to cook, in a medium bowl, combine the cucumbers, rice vinegar, remaining sesame oil and a pinch of both the garlic chives and ginger. Toss to combine and season with salt and pepper to taste.
In a large pan, heat 2 teaspoons of oil on medium-high until hot. Add the eggplant in a single layer. Cook, stirring occasionally, 4 to 6 minutes, or until softened and lightly browned. Add the shishito peppers. Cook, stirring occasionally, 2 to 3 minutes, or until the shishito peppers are softened and slightly blistered.
Add the soy glaze-sesame oil mixture, cashews and remaining garlic chives and ginger to the pan of vegetables. Cook, stirring frequently, 30 seconds to 1 minute, or until fragrant and thoroughly combined; season with salt and pepper to taste. Remove from heat.
Divide the cooked rice and finished stir-fry between 2 dishes. Serve with the cucumber salad on the side. Enjoy!
In a small pot, combine the rice, a big pinch of salt and 2 cups of water. Heat to boiling on high. Once boiling, cover and reduce the heat to low. Simmer 12 to 14 minutes, or until the rice is tender and the water has been absorbed. Remove from heat and fluff the cooked rice with a fork.
While the rice cooks, wash and dry the fresh produce. Peel the cucumbers; trim off and discard the ends. Large dice the cucumbers. Thinly slice the garlic chives. Peel and mince the ginger. Quarter the eggplant lengthwise, then slice into 2-inch-thick pieces on an angle. In a small bowl, combine the soy glaze, half the 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.
While the rice continues to cook, in a medium bowl, combine the cucumbers, rice vinegar, remaining sesame oil and a pinch of both the garlic chives and ginger. Toss to combine and season with salt and pepper to taste.
In a large pan, heat 2 teaspoons of oil on medium-high until hot. Add the eggplant in a single layer. Cook, stirring occasionally, 4 to 6 minutes, or until softened and lightly browned. Add the shishito peppers. Cook, stirring occasionally, 2 to 3 minutes, or until the shishito peppers are softened and slightly blistered.
Add the soy glaze-sesame oil mixture, cashews and remaining garlic chives and ginger to the pan of vegetables. Cook, stirring frequently, 30 seconds to 1 minute, or until fragrant and thoroughly combined; season with salt and pepper to taste. Remove from heat.
Divide the cooked rice and finished stir-fry between 2 dishes. Serve with the cucumber salad on the side. Enjoy!
Tips from Home Chefs