Enjoy Asian - style dinner tonight. Steamed vegetables served with peanut sauce and rice - ready in just 30 minutes!
Steamed Vegetables in Peanut Sauce with Rice
- Prep Time 20 min
- Total 30 min
- Servings 4
- Ingredients 12
Ingredients
- 1 Japanese or regular eggplant, cut into 2 1/2-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) or celery
- 1 medium onion, thinly sliced
- 1/2 pound Chinese 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 basmati or other white rice
Instructions
-
Step1Place steamer basket in 1/2 inch water in saucepan or skillet (water should not touch bottom of basket). 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.
-
Step2Beat soy sauce, peanut butter, hoisin sauce, gingerroot and garlic in large bowl, using wire whisk, until blended. Add vegetables to peanut butter mixture; toss. Serve over rice.
Nutrition
205
Calories
3g
Total Fat
7g
Protein
43g
Total Carbohydrate
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 205
- Calories from Fat
- 25
- Total Fat
- 3g
- Saturated Fat
- 1g
- Cholesterol
- 0mg
- Sodium
- 560mg
- Total Carbohydrate
- 43g
- Dietary Fiber
- 6g
- Protein
- 7g
% Daily Value*:
Exchanges:
Tips from the Betty Crocker Kitchens
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