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 to medium-low. Steam 5 to 8 minutes, adding pea pods for the last minute of steaming, until vegetables are crisp-tender.
2. Beat soy sauce, peanut butter, hoisin sauce, gingerroot and garlic in large bowl with wire whick until blended. Add vegetables toss. Serve over rice.
Calories 190 (Calories from Fat 35)
Fat 4g (Saturated 1g)
Carbohydrate 38g (Dietary Fiber 6g)
%DAILY VALUE: Vitamin A 50% Vitamin C 68% Calcium 6% Iron 10%
DIET EXCHANGES: 2 Starch, 2 Vegetable
From "Betty Crocker's Low-Fat, Low-Cholesterol Cooking Today." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Steamed Chinese Vegetables With Brown Rice recipe is from the Betty Crocker's Low-Fat, Low-Cholesterol Cooking Today Cookbook. Download this Cookbook today.
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