Best 6 Steamed Chinese Vegetables With Brown Rice Recipes

Steamed Chinese vegetables with brown rice is a healthy and flavorful dish that is perfect for a quick and easy meal. The vegetables are steamed to perfection, retaining their vibrant colors and nutrients, while the brown rice provides a nutty flavor and chewy texture. This dish is a great way to incorporate more vegetables into your diet and is a good source of fiber, vitamins, and minerals. Whether you are a seasoned cook or a beginner, this recipe is easy to follow and can be tailored to your own preferences. So gather your ingredients and let's get started on creating a delicious and nutritious meal!

Here are our top 6 tried and tested recipes!

STEAMED CHINESE VEGETABLES WITH BROWN RICE

Steamed Chinese Vegetables With Brown Rice image

Number Of Ingredients 12

Ingredients

Japanese or regular eggplant (1 1/2 pounds) cut into 2 x 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)
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 ginger root
1 clove garlic, finely chopped
2 cups hot cooked brown rice

Steps:

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. 2. Beat soy sauce, peanut butter, hoisin sauce, gingerroot and garlic in large bowl with wire whick until blended. Add vegetables toss. Serve over rice. NUTRITION INFORMATION 1 Serving Calories 190 (Calories from Fat 35) Fat 4g (Saturated 1g) Cholesterol 0mg Sodium 570mg Carbohydrate 38g (Dietary Fiber 6g) Protein 7g %DAILY VALUE: Vitamin A 50% Vitamin C 68% Calcium 6% Iron 10% DIET EXCHANGES: 2 Starch, 2 VegetableFrom "Betty Crocker's Low-Fat, Low-Cholesterol Cooking Today." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves

STEAMED CHINESE VEGETABLES WITH BROWN RICE

Steamed Chinese Vegetables with Brown Rice image

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.

Provided by By Betty Crocker Kitchens

Categories Side Dish

Time 30m

Yield 4

Number Of Ingredients 12

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

Steps:

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.
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 Facts : Calories 200, Carbohydrate 40 g, Cholesterol 0 mg, Fiber 7 g, Protein 8 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 570 mg

VEGETABLE BROWN RICE

Vegetable Brown Rice image

Loaded with carrots, onions and peas, this rice makes a terrific side dish, but it can even stand on its own as a light main course. Raisins offer a slight sweetness, and pecans add a little crunch. --Denith Hull of Bethany, Oklahoma

Provided by Taste of Home

Categories Side Dishes

Time 45m

Yield 8 servings.

Number Of Ingredients 11

Ingredients

2 cups water
1 cup uncooked brown rice
1/2 teaspoon dried basil
2 tablespoons olive oil
2 medium carrots, cut into matchsticks
1 medium onion, chopped
8 green onions, cut into 1-inch pieces
1/2 cup raisins
2-1/2 cups frozen peas (about 10 ounces)
1 teaspoon salt
1 cup pecan halves, toasted

Steps:

In a small saucepan, bring water to a boil; stir in rice and basil. Return to a boil. Reduce heat; simmer, covered, until liquid is absorbed and rice is tender, 30-35 minutes., In a large skillet, heat oil over medium-high heat; saute carrots, onions and raisins until vegetables are lightly browned and carrots are crisp-tender, 5-7 minutes. Add peas and salt; heat through. Stir in pecans and rice.

Nutrition Facts : Calories 305 calories, Fat 13g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 397mg sodium, Carbohydrate 41g carbohydrate (12g sugars, Fiber 7g fiber), Protein 8g protein.

CHINESE VEGETABLES

Chinese Vegetables image

Make and share this Chinese Vegetables recipe from Food.com.

Provided by evelync

Categories Cauliflower

Time 15m

Yield 6 serving(s)

Number Of Ingredients 5

Ingredients

1 lb broccoli (Any combination you prefer) or 1 lb onion (Any combination you prefer)
3 tablespoons vegetable oil
1 tablespoon soy sauce
1/2 teaspoon sugar
1/4 cup chicken stock

Steps:

Slice and mix vegetable combo.Stirfry vegetables for 2 minutes in oil.
Add soy sauce,sugar and fry 1 minute.
Add chicken broth,cover and steam for 8 minutes.

Nutrition Facts : Calories 90.3, Fat 7.1, SaturatedFat 0.9, Cholesterol 0.3, Sodium 186.4, Carbohydrate 6.1, Fiber 2.1, Sugar 3, Protein 1.9

STEAMED VEGGIES AND RICE

Steamed Veggies and Rice image

Make and share this Steamed Veggies and Rice recipe from Food.com.

Provided by Sarah

Categories Very Low Carbs

Time 40m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

brown rice
carrot
cauliflower
zucchini
mozzarella cheese
lemon juice
sunflower seeds

Steps:

Cook the rice.
Steam the vegetables.
When rice and vegetables are done, layer the vegetables on top of the rice.
Sprinkle sunflower seeds and shredded mozzarella on top.
Finish with a squeeze of lemon juice.
Enjoy!

Nutrition Facts :

STEAMED CHINESE VEGETABLES WITH BROWN RICE

Steamed Chinese Vegetables With Brown Rice image

Number Of Ingredients 12

Ingredients

Japanese or regular eggplant (1 1/2 pounds) cut into 2 x 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)
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 ginger root
1 clove garlic, finely chopped
2 cups hot cooked brown rice

Steps:

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. 2. Beat soy sauce, peanut butter, hoisin sauce, gingerroot and garlic in large bowl with wire whick until blended. Add vegetables toss. Serve over rice. NUTRITION INFORMATION 1 Serving Calories 190 (Calories from Fat 35) Fat 4g (Saturated 1g) Cholesterol 0mg Sodium 570mg Carbohydrate 38g (Dietary Fiber 6g) Protein 7g %DAILY VALUE: Vitamin A 50% Vitamin C 68% Calcium 6% Iron 10% DIET EXCHANGES: 2 Starch, 2 VegetableFrom "Betty Crocker's Low-Fat, Low-Cholesterol Cooking Today." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves

Tips:

Choose fresh vegetables. Fresh vegetables will have the best flavor and texture.
Wash your vegetables thoroughly. This will remove any dirt or debris.
Cut your vegetables into uniform pieces. This will help them cook evenly.
Use a steamer basket. A steamer basket will allow the vegetables to cook evenly without getting waterlogged.
Start with a small amount of water. You can always add more water if needed, but it's difficult to remove excess water.
Steam the vegetables until they are tender-crisp. Overcooked vegetables will be mushy and bland.
Season the vegetables with salt, pepper, and other spices to taste.

Conclusion:

Steaming is a healthy and delicious way to cook vegetables. It preserves the nutrients and flavor of the vegetables, and it's a low-fat cooking method. Steamed vegetables can be served as a side dish, main course, or even as a snack. With so many different vegetables to choose from, there are endless possibilities for steamed vegetable dishes. So next time you're looking for a healthy and delicious meal, try steaming some vegetables. You won't be disappointed.