Steamed Vegetables in Peanut Sauce with Rice

 

1

Japanese or regular eggplant, cut into 2 1/2-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) or celery

1

medium onion, thinly sliced

1/2

pound 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 basmati or other white 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. Steam 5 to 8 minutes or until vegetables are crisp-tender; add pea pods for the last minute of steaming.
• 2 Beat soy sauce, peanut butter, hoisin sauce, gingerroot and garlic in large bowl, using wire whisk, until blended. Add vegetables to peanut butter mixture; toss. Serve over rice.