Steamed Vegetables with Ponzu Sauce

Total Time:
30 min
Prep:
20 min
Cook:
10 min

Yield:
4 servings
Level:
Easy

NUTRITION INFO
Ingredients
  • Ponzu Sauce:
  • 1/2 cup soy sauce
  • 1/4 cup water
  • 2 tablespoons rice wine vinegar
  • 1 1/2 tablespoons freshly squeezed lime juice
  • 2 tablespoons orange juice
  • 1/2 -inch knob fresh ginger, peeled and grated (about 1 tablespoon)
  • 1 serrano chile, stemmed and sliced (with seeds)
  • 1 scallion (green and white), thinly sliced
  • 1/2 teaspoon cracked coriander seeds, optional
  • Vegetables:
  • 1/2 bunch broccoli, cut in large florets
  • 1/2 bunch cauliflower, cut in large florets
  • 2 carrots, cut in thick slices
  • 1 yellow or zucchini squash, cut in thick rounds
  • 1/2 to 1 head fennel, cut into thin wedges
  • 1 bunch asparagus
  • 8 cloves garlic
  • 1 bunch scallions
Directions
  • For the sauce: Whisk all of the ingredients in a small bowl. Set aside.

  • For the vegetables: Pour 1- inch or more of water in a wok or skillet and bring to a boil over medium-high heat. Place the vegetables in a bamboo or collapsible steamer. Set the steamer over the boiling water, cover, and cook for 5 to 8 minutes or just until the vegetables are crisp tender. Serve warm or at room temperature with the sauce.

  • Copyright 2004 Television Food Network, G.P. All rights reserved.


CATEGORIES:
View All

Cooking Tips
More Recipes and Ideas
YOU MIGHT ALSO LIKE
Loading review filters...
BROWSE REVIEWS BY KEYWORD
    Reviews
    Roasted Chickpeas

    Not what you're looking for? Try:

    Steamed Vegetables With Roasted Chickpeas

    Recipe courtesy of Food Network Kitchen