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Stir-Fried Szechuan Eggplant

with Shishito Peppers, Garlic Chives & Summer Cucumber Salad

Stir-Fried Szechuan Eggplant with Shishito Peppers, Garlic Chives & Summer Cucumber Salad
Cook Time
25-35mins
Makes
2 Servings
Nutrition
We're still sourcing!
Check back soon for nutritional information.
Group 2
Est. 535 calories

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.

Stir-Fried Szechuan Eggplant with Shishito Peppers, Garlic Chives & Summer Cucumber Salad ingredients
  • 1 Cup Basmati Rice
  • 3 Ounces Shishito Peppers
  • 1 Bunch Garlic Chives
  • Pounds Japanese Eggplant
  • 2 Summer Cucumbers
  • 2 Tablespoons Sesame Oil
  • 1 1-Inch Piece Ginger
  • 1 Tablespoon Rice Vinegar
  • 1 Tablespoon Sambal Oelek
  • Cup Cashews
  • ¼ Cup Soy Glaze
Cook the rice:
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.

Prepare the ingredients:
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.

Make the cucumber salad:
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.

Start the stir-fry:
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.

Cook the aromatics:
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.

Plate your dish:
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

Cook the rice:
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.

Make the cucumber salad:
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.

Start the stir-fry:
Cook the aromatics:
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!

Plate your dish: