Steamed Vegetables with Ponzu Sauce

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

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

  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.

Steamed Baby Vegetables

Steamed Vegetable Spring Rolls

Steamed Vegetables With Roasted Chickpeas

Shrimp and Vegetable Steamed Dumplings

Steamed Vegetables with Mojo Sauce

Steamed Vegetables with Rice Wine Vinaigrette

Steamed Vegetables with Ginger Miso Dressing

Steamed Vegetables with Sesame-Chile Oil