Steamed Chinese Vegetables with Brown Rice

Name: Steamed Chinese Vegetables with Brown Rice
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Chinese, Asian
Ingredients: 237 milliliters sliced bok choy stems and leaves; 1 large carrot, cut into julienne strips (1 cup); 473 milliliters hot cooked brown rice; 1 Tbsp creamy peanut butter; 1 Japanese or regular eggplant, 1 1/2 pounds, cut into 2x1/2-inch strips (3 cups); 1 clove garlic, finely chopped; 1 teaspoon grated gingerroot; 1 Tbsp hoisin sauce; 1 medium onion, thinly sliced; 473 milliliters 1/2 pound snow (Chinese) pea pods; 1 medium red bell pepper, cut into julienne strips (1 1/2 cups); 2 Tbsps soy sauce

You can never have too many side dish recipes, so give Steamed Chinese Vegetables with Brown Rice a try. This recipe serves 4. This recipe covers 23% of your daily requirements of vitamins and minerals. One portion of this dish contains approximately 8g of protein, 3g of fat, and a total of 226 calories. This recipe is typical of Chinese cuisine. If you have creamy peanut butter, garlic, gingerroot, and a few other ingredients on hand, you can make it. It is a good option if you're following a gluten free and dairy free diet. From preparation to the plate, this recipe takes approximately 30 minutes.

Instructions

Place steamer basket in 1/2 inch water in saucepan or skillet (water should not touch bottom of basket).

Ingredients you will need

Water

Equipment you will use

Steamer Basket

Sauce Pan

Frying Pan

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.

Ingredients you will need

Bell Pepper