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Steamed Chinese Vegetables with Brown Rice

Steamed Chinese Vegetables with Brown Rice
Recipe Tip
Basic Brown Rice
Did you know that brown rice is a whole grain? Whole grains may help reduce blood cholesterol when eaten as part of a healthy diet.

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Based on 14 ratings

Toss luscious steamed veggies with a peanut-ginger sauce and serve on rice. From eatbetteramerica.
Prep Time:20 min
Start to Finish:30 min
makes:4 servings
1Japanese or regular eggplant (1 1/2 lb), cut into 2x1/2-inch strips (3 cups)
1medium red bell pepper, cut into julienne strips (1 1/2 cups)
1large carrot, cut into julienne strips (1 cup)
1cup sliced bok choy stems and leaves
1medium onion, thinly sliced
1/2lb snow pea pods (2 cups)
2tablespoons soy sauce
1tablespoon creamy peanut butter
1tablespoon hoisin sauce
1teaspoon grated gingerroot
1clove garlic, finely chopped
2cups hot cooked brown rice
1.In saucepan or skillet, place steamer basket in 1/2 inch water (water should not touch bottom of basket). Place eggplant, bell pepper, carrot, bok choy and onion in steamer basket. Cover tightly; 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.In large bowl, beat soy sauce, peanut butter, hoisin sauce, gingerroot and garlic with wire whisk until blended. Add vegetables; toss. Serve over rice.
Nutritional Information
1 Serving: Calories 260 (Calories from Fat 35); Total Fat 4g (Saturated Fat 1/2g, Trans Fat 0g); Cholesterol 0mg; Sodium 850mg; Total Carbohydrate 49g (Dietary Fiber 11g, Sugars 12g); Protein 8g Percent Daily Value*: Vitamin A 120%; Vitamin C 80%; Calcium 8%; Iron 15% Exchanges: 1 Starch; 1 1/2 Other Carbohydrate; 2 Vegetable; 1/2 Fat Carbohydrate Choices: 3 
*Percent Daily Values are based on a 2,000 calorie diet.
 
2 Reviews

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Chinese Veggies
Delicious sauce and a little goes a long way! You can substitute veggies to your preference. I used extra peppers instead of eggplant. Next time I will add broccoli. Really tasty!
Posted at 10:51 AM on March 10 2009 by jenedco
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Delicious sauce for any veggies! We substitute broccoli for eggplant.
Posted at 9:46 AM on January 6 2009 by petunia7
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