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.

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Prep Time 20 min
Total Time 30 min
Servings 4

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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Directions

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.