Steamed Vegetables in Peanut Sauce with Rice

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

Minutes

Total Time

30

Minutes

Makes

4

servings

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.
Makes 4 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
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:

1 Serving (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;
*Percent Daily Values are based on a 2,000 calorie diet.