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Yakiniku-Glazed Eggplant Fill 1 Created with Sketch.

with Shishito Peppers & Ginger-Lime Cashews

  • Group Created with Sketch.
    Time
    35-45 mins
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 640 calories Group 22 Created with Sketch.
    Nutrition Label
    Nutrition Label
    Nutrition Label
    Nutrition Label

This stir-fry gets its satisfying, contrasting textures from two summer vegetables: eggplant and shishito peppers. We’re
cooking each on its own to bring out its full potential—first blistering the peppers for smoky flavor, then browning the eggplant for tender bite. A coating of savory-sweet yakiniku sauce and spicy chile paste livens up the vegetables, complemented by the aromatic pops of ginger-lime cashews.

fresh
ingredients
tried-and-true
kitchen tools
time-saving
tips & techniques
step-by-step
instructions
Prepare the ingredients:
1 Prepare the ingredients:

Wash and dry the fresh produce. Peel and finely chop the ginger. Roughly chop the cashews. Using a peeler, remove the green rind of the lime, avoiding the white pith; mince the rind to get 2 teaspoons of zest (or use a zester). Quarter the lime. Cut off and discard the pepper stems; halve the peppers crosswise. Quarter the eggplant lengthwise; cut crosswise into ½-inch-thick pieces. Place in a bowl and season with salt. Peel and roughly chop the garlic. Cut off and discard the root ends of the scallions; thinly slice, separating the white bottoms and green tops. Cut off and discard the root ends of the bok choy; roughly chop the leaves and stems.

Cook the rice:
2 Cook the rice:

In a small saucepan, combine the rice, a big pinch of salt, and 1 cup 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. Turn off the heat; fluff with a fork. Set aside in a warm place.

Make the ginger-lime cashews:
3 Make the ginger-lime cashews:

While the rice cooks, in a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add half the ginger. Cook, stirring frequently, 1 to 2 minutes, or until softened and fragrant. Reduce the heat to low and add the cashews. Cook, stirring constantly, 30 seconds to 1 minute, or until toasted and fragrant. Turn off the heat and stir in the lime zest. Transfer to a plate; season with salt and pepper to taste. Rinse and wipe out the pan.

Blister the peppers:
4 Blister the peppers:

While the rice continues to cook, heat the same, dry pan on medium-high until hot. Add the peppers in a single layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Continue to cook, stirring frequently, 1 to 2 minutes, or until browned. Season with salt and pepper. Transfer to a plate. Wipe out the pan.

Cook the vegetables & make the sauce:
5 Cook the vegetables & 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 and cook, stirring occasionally, 4 to 5 minutes, or until browned and slightly softened. Add the garlic, white bottoms of the scallions, and remaining ginger; season with salt and pepper. Cook, stirring constantly, 30 seconds to 1 minute, or until fragrant. Add the bok choy, yakiniku sauce, mirin, 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 frequently, 3 to 4 minutes, or until the eggplant has softened and the sauce is slightly thickened. Turn off the heat. Stir in the blistered peppers and sesame oil; season with s-alt and pepper to taste.

Finish the rice & plate your dish:
6 Finish the rice & plate your dish:

Just before serving, stir the juice of 2 lime wedges into the saucepan of cooked rice. Divide the finished rice between 2 dishes. Top with the cooked vegetables and sauce. Garnish with the green tops of the scallions and ginger-lime cashews. Serve with the remaining lime wedges on the side. Enjoy!

Tips from Home Chefs

About Blue Apron

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Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

Get This Recipe Delivered
1 Prepare the ingredients:

Wash and dry the fresh produce. Peel and finely chop the ginger. Roughly chop the cashews. Using a peeler, remove the green rind of the lime, avoiding the white pith; mince the rind to get 2 teaspoons of zest (or use a zester). Quarter the lime. Cut off and discard the pepper stems; halve the peppers crosswise. Quarter the eggplant lengthwise; cut crosswise into ½-inch-thick pieces. Place in a bowl and season with salt. Peel and roughly chop the garlic. Cut off and discard the root ends of the scallions; thinly slice, separating the white bottoms and green tops. Cut off and discard the root ends of the bok choy; roughly chop the leaves and stems.

2 Cook the rice:

In a small saucepan, combine the rice, a big pinch of salt, and 1 cup 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. Turn off the heat; fluff with a fork. Set aside in a warm place.

Cook the rice:
Make the ginger-lime cashews:
3 Make the ginger-lime cashews:

While the rice cooks, in a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add half the ginger. Cook, stirring frequently, 1 to 2 minutes, or until softened and fragrant. Reduce the heat to low and add the cashews. Cook, stirring constantly, 30 seconds to 1 minute, or until toasted and fragrant. Turn off the heat and stir in the lime zest. Transfer to a plate; season with salt and pepper to taste. Rinse and wipe out the pan.

4 Blister the peppers:

While the rice continues to cook, heat the same, dry pan on medium-high until hot. Add the peppers in a single layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Continue to cook, stirring frequently, 1 to 2 minutes, or until browned. Season with salt and pepper. Transfer to a plate. Wipe out the pan.

Blister the peppers:
Cook the vegetables & make the sauce:
5 Cook the vegetables & 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 and cook, stirring occasionally, 4 to 5 minutes, or until browned and slightly softened. Add the garlic, white bottoms of the scallions, and remaining ginger; season with salt and pepper. Cook, stirring constantly, 30 seconds to 1 minute, or until fragrant. Add the bok choy, yakiniku sauce, mirin, 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 frequently, 3 to 4 minutes, or until the eggplant has softened and the sauce is slightly thickened. Turn off the heat. Stir in the blistered peppers and sesame oil; season with s-alt and pepper to taste.

6 Finish the rice & plate your dish:

Just before serving, stir the juice of 2 lime wedges into the saucepan of cooked rice. Divide the finished rice between 2 dishes. Top with the cooked vegetables and sauce. Garnish with the green tops of the scallions and ginger-lime cashews. Serve with the remaining lime wedges on the side. Enjoy!

Finish the rice & plate your dish: