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Prep 20min
Total30min
Servings4
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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
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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. 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.
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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.
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Nutrition Facts
Serving Size:1 Serving
Calories
205
Calories from Fat
25
Total Fat
3g
Saturated Fat
1g
Cholesterol
0mg
Sodium
560mg
Total Carbohydrate
43g
Dietary Fiber
6g
Protein
7g
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
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