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Steamed Chinese Vegetables with Brown Rice

  • 4servings
  • 30minutes
  • 200calories

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Source: www.bettycrocker.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsA, B1, B3, B6, H, C, D, E, P
MineralsFluorine, Chromium, Silicon, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 Japanese or regular eggplant,

  2. 1 1/2 pounds, cut into 2x1/2-inch strips (3 cups)

  3. 1 medium red bell pepper, cut into julienne strips (1 1/2 cups)

  4. 1 large carrot, cut into julienne strips (1 cup)

  5. 1 cup sliced bok choy stems and leaves

  6. 1 medium onion, thinly sliced

  7. 1/2 pound snow (Chinese) pea pods (2 cups)

  8. 2 tablespoons soy sauce

  9. 1 tablespoon creamy peanut butter

  10. 1 tablespoon hoisin sauce

  11. 1 teaspoon grated gingerroot

  12. 1 clove garlic, finely chopped

  13. 2 cups hot cooked brown rice

Instructions Jump to Ingredients ↑

  1. Place steamer basket in 1/2 inch water in saucepan or skillet (water should not touch bottom of basket). Place eggplant, bell pepper, carrot, bok choy and onion in steamer basket. Cover tightly and heat to boiling; reduce heat to medium-low. Steam 5 to 8 minutes, adding pea pods for the last minute of steaming, until vegetables are crisp-tender.

  2. Beat soy sauce, peanut butter, hoisin sauce, gingerroot and garlic in large bowl with wire whisk until blended. Add vegetables; toss. Serve over rice.

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