Steamed Chinese Vegetables with Brown Rice

Steamed Chinese Vegetables with Brown Rice

Betty Crocker’s Low-Fat, Low-Cholesterol Cooking Today shares a recipe. Lots of veggies, high-fiber brown rice and a healthful cooking method make this recipe a winner.

Prep Time

20

Minutes

Total Time

30

Minutes

Makes

4

servings

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
  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.
Makes 4 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Did You Know...
Bok choy is a versatile mild vegetable that resembles a bunch of wide-stalked celery with long, full leaves.
Substitution
You can easily substitute 1 cup sliced celery for the bok choy.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 200
    • (Calories from Fat 35 ),
  • Total Fat 4 g
    • (Saturated Fat 1 g,),
  • Cholesterol 0mg;
  • Sodium 570 mg;
  • Total Carbohydrate 40 g
    • (Dietary Fiber 7 g,
  • Protein 8 g;
Percent Daily Value*:
    Exchanges:
    • 2 Starch;
    • 2 Vegetable;
    *Percent Daily Values are based on a 2,000 calorie diet.