Steamed Vegetables with Ponzu Sauce

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.

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