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Steamed Vegetables in Peanut Sauce with Rice
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Prep Time:
20 minutes
Total Time:
30 minutes
Whip up a quick and delicious Asian-inspired meal: steamed veggies with savory peanut sauce and fluffy rice in just 30 minutes!
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
Instructions:
  • Place a steamer basket in a saucepan or skillet with 1/2 inch of water (make 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 heat. Steam for 5 to 8 minutes until vegetables are crisp-tender, then add pea pods for the last minute of steaming.
  • In a large bowl, whisk together soy sauce, peanut butter, hoisin sauce, gingerroot, and garlic until well combined. Add vegetables to the peanut butter mixture and toss to coat. Serve over rice.

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