Steamed Vegetables With Homemade Ponzu Sauce

Recipe by Sharon123
READY IN: 30mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
  • Ponzu Sauce
  • 12
  • 14
    cup water
  • 2
    tablespoons rice wine vinegar
  • 1 12
    tablespoons freshly squeezed lime juice
  • 2
    tablespoons orange juice
  • 12
    inch knob fresh ginger, peeled and grated (about 1 tablespoon)
  • 1
    red jalapeno chile, stemmed, sliced (with seeds-or use a serrano chili)
  • 1
    scallion, thinly sliced (green and white)
  • 12
    teaspoon cracked coriander seed (optional)
  • Vegetables
  • 12
    bunch broccoli, cut in large florets
  • 12
    bunch cauliflower, cut in large florets
  • 2
    carrots, cut in thick slices
  • 1
    squash, cut in thick rounds (yellow or zucchini)
  • 12 - 1
    head fennel, cut into thin wedges
  • 1
    bunch asparagus
  • 1
    bunch scallion

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.