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Stir-Fried Szechuan Eggplant
with Shishito Peppers, Garlic Chives & Summer Cucumber Salad
30 minWellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
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Plant-Forward
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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.
500 Calories Or Less
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.
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2 Servings
- Est. 535 Cals/serving
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Alongside our soy-glazed Japanese eggplant and shishito pepper stir-fry, we’re serving up a salad starring summer cucumbers. Depending on what’s freshest near you, you’ll be receiving either cooling, juicy Persian cucumbers or beautiful lemon cucumbers (an incredible heirloom variety with a round shape and yellow hue). To highlight the cucumbers' mild, sweet taste, we’re flavoring the salad with rice vinegar, sesame oil, ginger and garlic chives—a seasonal delicacy popular in the cuisines of Southeast Asia.
Alongside our soy-glazed Japanese eggplant and shishito pepper stir-fry, we’re serving up a salad starring summer cucumbers. Depending on what’s freshest near you, you’ll be receiving either cooling, juicy Persian cucumbers or beautiful lemon cucumbers (an incredible heirloom variety with a round shape and yellow hue). To highlight the cucumbers' mild, sweet taste, we’re flavoring the salad with rice vinegar, sesame oil, ginger and garlic chives—a seasonal delicacy popular in the cuisines of Southeast Asia.
Get Cooking
fresh
ingredients
Title
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1 cup Basmati Rice
- 3 oz Shishito Peppers
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1 bunch Garlic Chives
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1¼ lbs Japanese Eggplant
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2 Summer Cucumbers
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2 Tbsps Sesame Oil
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1 1-Inch Piece Ginger
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1 Tbsp Rice Vinegar
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1 Tbsp Sambal Oelek
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⅓ cup Cashews
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¼ cup Soy Glaze
tried-and-true
kitchen tools
time-saving
tips & techniques
step-by-step
instructions
1
Cook the rice:
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.
2
Prepare the ingredients:
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.
3
Make the cucumber salad:
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.
4
Start the stir-fry:
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.
5
Cook the aromatics:
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.
6
Plate your dish:
Divide the cooked rice and finished stir-fry between 2 dishes. Serve with the cucumber salad on the side. Enjoy!
1
Cook the rice:
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.
2
Prepare the ingredients:
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.
3
Make the cucumber salad:
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.
4
Start the stir-fry:
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.
5
Cook the aromatics:
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.
6
Plate your dish:
Divide the cooked rice and finished stir-fry between 2 dishes. Serve with the cucumber salad on the side. Enjoy!
Tips from Home Chefs
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