Steamed Vegetables in Peanut Sauce with Rice

Enjoy Asian - style dinner tonight. Steamed vegetables served with peanut sauce and rice - ready in just 30 minutes!

  • Prep Time 20 min
  • Total Time 30 min
  • Servings 4

Ingredients

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.

Expert Tips

Treat yourself to basmati rice! Used extensively in Indian and Middle Eastern cooking, it has a heady, nutty aroma and flavor unmatched in any other variety of rice. The grains cook up very fluffy and stay separate.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
205
(
Calories from Fat
25),
% Daily Value
Total Fat
3g
3%
(Saturated Fat
1g,
1%
),
Cholesterol
0mg
0%;
Sodium
560mg
560%;
Total Carbohydrate
43g
43%
(Dietary Fiber
6g
6%
),
Protein
7g
7%
;
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.