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Steamed Asian Vegetables

This simple healthy dish is delicious served with steamed jasmine rice"


2 cups baby bok choy, cut into quarters
1 cup red bell pepper, cut into strips (about 1 medium red bell pepper)
¼ cup chopped scallion
1 cup eggplant, cut into 1” cubes (about ½ small eggplant)
1 cup carrots, cut into ¼ ” coins
1 cup shitake mushrooms, sliced
1 cup broccoli florets
2 garlic cloves, sliced
2 tablespoons soy sauce
2 tablespoons chicken stock
½ teaspoon crushed red pepper
½ teaspoon freshly ground black pepper


Place all vegetables into a microwave safe casserole dish. Add the remaining ingredients and toss all together.
Cover and microwave in the Cuisinart® Convection Microwave Oven with Grill on high power (PL 10) for 12 minutes.

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Makes 4 cups (1 cup serving)

Nutritional Information
Per Serving

Calories 26 (7% from fat) • carb. 5g • pro. 2g • fat 0g • sat. fat 0g • chol. 0mg • sod. 289mg • calc. 22mg • fiber 2g

This recipe can be prepared using the following Cuisinart® products:
Convection Microwave Oven and Grill

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