Ingredients
1 medium eggplant (to equal 5 cups)
salt and pepper, to taste
2 tablespoons sesame oil
1/2 cup dry-roasted peanuts
1 (14-ounce) can chop suey vegetables (drained)
3 tablespoons diced pimientos (undrained)
1/2 cup hoisin sauce
2 teaspoons chili bean sauce
1 tablespoon creamy peanut butter
1 (14-ounce) can vegetable broth
1 tablespoon soy sauce
1/4 teaspoon five spices powder
1 tablespoon vegetarian butter
1 (8-ounce) can sliced water chestnuts (drained)
2 cups instant brown rice
1 (16-ounce) bag frozen green peas
2 tablespoons water
1 tablespoon butter
1/2 teaspoon seasoned salt
Description
Chinese Eggplant Stir-Fry With Vegetable Brown Rice
Publix Super Markets
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