Steamed Vegetables With Rice Wine Vinaigrette Recipes

STEAMED CHINESE VEGETABLES WITH BROWN RICE

Steamed Chinese Vegetables with Brown Rice image

Betty Crocker's Low-Fat, Low-Cholesterol Cooking Today shares a recipe. Lots of veggies, high-fiber brown rice and a healthful cooking method make this recipe a winner.

Provided by By Betty Crocker Kitchens

Categories Side Dish

Time 30m

Yield 4

Number Of Ingredients 12

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)
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 brown rice

Steps:

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.
Beat soy sauce, peanut butter, hoisin sauce, gingerroot and garlic in large bowl with wire whisk until blended. Add vegetables; toss. Serve over rice.

Nutrition Facts : Calories 200, Carbohydrate 40 g, Cholesterol 0 mg, Fiber 7 g, Protein 8 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 570 mg

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