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Steamed Chinese Vegetables with Brown Rice
Steamed Chinese Vegetables with Brown Rice
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Prep Time:
20 minutes
Total Time:
30 minutes
"Nutritious vegetable stir-fry with fiber-rich brown rice - a healthy and delicious dish from Betty Crocker."
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)
  • 1 tablespoon creamy peanut butter
  • 1 tablespoon hoisin sauce
  • 1 teaspoon grated gingerroot
  • 1 clove garlic, finely chopped
  • 2 cups hot cooked brown rice
Instructions:
  • Fill a saucepan or skillet with 1/2 inch of water and place the steamer basket inside, making sure the water does not touch the bottom of the basket. Add eggplant, bell pepper, carrot, bok choy, and onion to the steamer basket. Cover tightly and bring to a boil, then reduce the heat to medium-low. Steam for 5 to 8 minutes until the vegetables are crisp-tender, adding pea pods during the last minute of steaming.
  • Whisk together soy sauce, peanut butter, hoisin sauce, ginger, and garlic in a large bowl until smooth. Add vegetables and mix well. Serve over rice.

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