Steamed Chinese Vegetables with Brown Rice

 

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

• 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.