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Prep 20min
Total30min
Servings4
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Ingredients
1
Japanese or regular eggplant, 1 1/2 pounds, cut into 2x1/2-inch strips (3 cups)
1
medium red bell pepper, cut into julienne strips (1 1/2 cups)
1
large carrot, cut into julienne strips (1 cup)
1
cup sliced bok choy stems and leaves
1
medium onion, thinly sliced
1/2
pound snow (Chinese) pea pods (2 cups)
2
tablespoons soy sauce
1
tablespoon creamy peanut butter
1
tablespoon hoisin sauce
1
teaspoon grated gingerroot
1
clove garlic, finely chopped
2
cups hot cooked brown rice
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Steps
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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Bok choy is a versatile mild vegetable that resembles a bunch of wide-stalked celery with long, full leaves.
You can easily substitute 1 cup sliced celery for the bok choy.
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Nutrition Facts
Serving Size:1 Serving
Calories
200
Calories from Fat
35
Total Fat
4 g
Saturated Fat
1 g
Cholesterol
0mg
Sodium
570 mg
Potassium
570 mg
Total Carbohydrate
40 g
Dietary Fiber
7 g
Protein
8 g
% Daily Value*:
Vitamin A
100%
100%
Vitamin C
78%
78%
Calcium
6%
6%
Iron
14%
14%
Exchanges:
2 Starch; 2 Vegetable;
*Percent Daily Values are based on a 2,000 calorie diet.
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