This mixed vegetable dish is tender and succulent, with a subtle toasted flavor from toasted rice powder. It’s traditionally made by steaming the vegetables and rice powder in a leaf-wrapped package. This adaptation uses a pot with a tight-fitting lid and a small amount of oil to prevent sticking. The vegetables slow-cook in their own steam, very like the Shan method of cooking called oop (see Simmered Cabbage, Shan Style).
The combination of vegetables here is a place to start but you can, for instance, substitute another leafy green for the bok choi. The important thing is to use vegetables that will soften easily in the steam, which means no carrots or other hard root vegetables. Every version of this dish that I have tasted includes a bitter element—I use radicchio or dandelion greens or a combination—as well as a balancing hint of sweetness and heat from ginger and a little red chile. With one chile, the heat is barely perceptible; two give more warmth.
Serve with roast chicken or roast beef or as a vegetarian main course.
Place a wide heavy pot with a tight-fitting lid over medium heat. Add the rice powder, peanuts, oil, and water and mix, then add all the remaining ingredients and stir and turn to mix them well. Cover tightly, lower the heat to medium-low, and cook until the vegetables are tender, 10 to 15 minutes (take a peek after about 5 minutes and give a thorough stir to make sure things aren’t sticking; if they are, add another couple tablespoons 0f water and lower the heat a little more, then cover again).