Steamed Vegetables with Ponzu Sauce

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  • Level: Easy
  • Total: 30 min
  • Prep: 20 min
  • Cook: 10 min
  • Yield: 4 servings
  • Nutrition Info
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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


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


  1. For the sauce: Whisk all of the ingredients in a small bowl. Set aside.
  2. 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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