Steamed Vegetables with Ponzu Sauce

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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.

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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.

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great with chicken too

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I cook healthy dishes for my family on a daily basis so this was not a new adventure for me. The Ponzu sauce had an odd taste that noone in my family liked. I would not recommend making this. I love the different ingredients but together they are not good.