Steamed Chinese Vegetables with Brown Rice Recipe - BettyCrocker.com

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