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Steamed Chinese Vegetables with Brown Rice

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By Betty Crocker Kitchens
Updated Oct 29, 2008
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Betty Crocker’s Low-Fat, Low-Cholesterol Cooking Today shares a recipe. Lots of veggies, high-fiber brown rice and a healthful cooking method make this recipe a winner.

Steamed Chinese Vegetables with Brown Rice

  • Prep Time 20 min
  • Total 30 min
  • Servings 4
  • Ingredients 12
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Ingredients

  • 1 Japanese or regular eggplant, 1 1/2 pounds, 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 pound snow (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 brown rice

Instructions

  • Step 
    1
    Place 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 to medium-low. Steam 5 to 8 minutes, adding pea pods for the last minute of steaming, until vegetables are crisp-tender.
  • Step 
    2
    Beat soy sauce, peanut butter, hoisin sauce, gingerroot and garlic in large bowl with wire whisk until blended. Add vegetables; toss. Serve over rice.

Nutrition

200 Calories
4 g Total Fat
8 g Protein
40 g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
200
Calories from Fat
35
Total Fat
4 g
Saturated Fat
1 g
Cholesterol
0mg
Sodium
570 mg
Potassium
570 mg
Total Carbohydrate
40 g
Dietary Fiber
7 g
Protein
8 g
% Daily Value*:
Vitamin A
100%
100%
Vitamin C
78%
78%
Calcium
6%
6%
Iron
14%
14%
Exchanges:
2 Starch; 2 Vegetable;
*Percent Daily Values are based on a 2,000 calorie diet.

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