Steamed Chinese Vegetables With Brown Rice

Serves: 4
Total Calories: 389


Japanese or regular eggplant (1 1/2 pounds) cut into 2 x 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)
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 ginger root
1 clove garlic, finely chopped
2 cups hot cooked brown 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 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.

1 Serving

Calories 190 (Calories from Fat 35)
Fat 4g (Saturated 1g)
Cholesterol 0mg
Sodium 570mg
Carbohydrate 38g (Dietary Fiber 6g)
Protein 7g

%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.

Nutritional Facts:

Serves: 4
Total Calories: 389
Calories from Fat: 54

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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