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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By continuum29
Los Angeles, CA
on March 27, 2011
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The steamed vegetables could be really any vegetables you have on hand (but don't skip the garlic if you love it as I do!. I was also making grilled chicken and the sauce was a terrific complement for that as well. I always substitute low-sodium soy sauce to lower the sodium count and I never miss the extra salt. The zest of the vinegar and citrus and the beautiful flavors of ginger, coriander and scallions makes this very aromatic and flavorful. To add heat, I used a red jalapeno diced fine instead of the serrano because I had it on-hand. Sincerely, I wanted to drink the leftover sauce it was so good.
I just have to comment as well how delicious and light in calories this is. You can't get much healthier than vitamin-packed steamed veggies, and the sauce adds no fat to the dish. I don't understand the negative rating here about the sauce. Maybe Asian awesomeness hasn't been properly introduced to your area of the country.
By elizabethhamer
Wilsonville, OR
on August 16, 2009
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I haven't tried the rest of the recipe, but this sauce is spectacular. We use it as the dipping sauce for Shabu Shabu. I didn't use the coriander seeds when I made the sauce.
By poinsettiagirl_...
hollywood, CA
on June 02, 2007
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great with chicken too
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