Steamed Vegetables in Peanut Sauce with Rice

Name: Steamed Vegetables in Peanut Sauce with Rice
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Global
Ingredients: 473 milliliters hot cooked basmati or other white rice; 237 milliliters sliced bok choy (stems and leaves) or celery; 1 large carrot, cut into julienne strips (1 cup); 1 Tbsp creamy peanut butter; 1 Japanese or regular eggplant, cut into 2 1/2-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 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 sauce recipes, so give Steamed Vegetables in Peanut Sauce with Rice a try. One serving contains 455 calories, 12g of protein, and 3g of fat. This gluten free and dairy free recipe serves 4. If you have regular eggplant, bok choy, carrot, and a few other ingredients on hand, you can make it. 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. Steam 5 to 8 minutes or until vegetables are crisp-tender; add pea pods for the last minute of steaming.

Ingredients you will need

Bell Pepper