Stir-Fried Szechuan Eggplant with Shishito Peppers, Garlic Chives & Summer Cucumber Salad

Stir-Fried Szechuan Eggplant

with Shishito Peppers, Garlic Chives & Summer Cucumber Salad

30 MIN
2 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no meat, poultry, fish, or seafood, but may include eggs, and animal-based dairy products, such as cheese and sour cream, as well as honey.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor. The US Food & Drug Administration recommends a 2000 calorie daily intake for the general population. The 600 calorie cap equates to 30% of total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
WW Recommended
If you spot the WW logo next to a recipe, get excited! These recipes factor in calories, sugar, saturated fats, and protein to help guide you toward nutritious foods—while still keeping dinner satisfying and delicious. PersonalPoints™ are assigned to recipes on an “as packaged” basis. To learn more about WW (formerly Weight Watchers) visit our partner’s website at WW.com.
Lightyear
Learn more at DisneyCheck.com
Carb Conscious
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 42g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving, a 25% reduction in net carbs compared to the average Blue Apron recipe served in 2019. Due to the natural variation in size of and contribution of produce in our recipes, some recipes can be badged as Carb Conscious at 45g or less net carbs per serving.

From the Test Kitchen

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
  • Nutrition
    PER SERVING
  • Calories
    535 Cals (est.)
fresh
ingredients
Stir-Fried Szechuan Eggplant with Shishito Peppers, Garlic Chives & Summer Cucumber Salad
Title
  • 1 cup Basmati Rice
  • 3 oz Shishito Peppers
  • 1 bunch Garlic Chives
  • 1¼ lbs Japanese Eggplant
  • 2 Summer Cucumbers
  • 2 Tbsps Sesame Oil
  • 1 1-Inch Piece Ginger
  • 1 Tbsp Rice Vinegar
  • 1 Tbsp Sambal Oelek
  • ⅓ cup Cashews
  • ¼ cup Soy Glaze
time-saving
tips & techniques
How To: Hold a Chef's Knife
step-by-step
instructions
Cook Along Triangle Created with Sketch.
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

Stir-Fried Szechuan Eggplant

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.

Prepare the ingredients:
How To: Hold a Chef's Knife
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:
Browse Steps
1 of 6