| 1 | Japanese or regular eggplant (1 1/2 lb), 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 | lb snow 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 |
