Yakiniku-Glazed Eggplant

with Shishito Peppers & Ginger-Lime Cashews

40 MIN

2 Servings

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From the Test Kitchen

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.

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Nutrition

PER SERVING
Calories

640 Cals (est.)

View Full Nutrition

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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.

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.

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!