Recipe - Steamed Chinese Vegetables and Rice

RECIPE
Steamed Chinese Vegetables and Rice

1 eggplant, cut into 2"x ½" strips (3 cups) 1 medium red bell pepper, cut into thin strips (1 ½ cups) 1 large carrot, julienned 1 cup bok choy, stems and leaves 1 medium onion, thinly sliced ½ lb. Snow peas (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	Steam eggplant bell pepper, carrot, bok choy and onion in steamer basket until vegetables are crisp tender (6 -7 mins.). Add snow peas for last minute of steaming. Beat soy sauce, peanut butter, hoisin sauce, gingerroot and garlic in large bowl with wire whisk until blended. Add vegetables to peanut butter mixture; toss. Serve over rice. (4 servings)
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