Steamed Vegetables With Homemade Ponzu Sauce |
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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 4 |
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I have just discovered ponzu and love the oomph it gives. You can really use any vegetables you want and this will still be great, but don't leave out the garlic. Enjoy. Ingredients:
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 red jalapeno chile, stemmed, sliced (with seeds-or use a serrano chili) |
1 scallion, thinly sliced (green and white) |
1/2 teaspoon cracked coriander seed (optional) |
1/2 bunch broccoli, cut in large florets |
1/2 bunch cauliflower, cut in large florets |
2 carrots, cut in thick slices |
1 squash, cut in thick rounds (yellow or zucchini) |
1/2-1 head fennel, cut into thin wedges |
1 bunch asparagus |
8 garlic cloves |
1 bunch scallion |
Directions:
1. For the sauce:
2. Whisk all of the ingredients in a small bowl. Set aside.
3. For the vegetables:
4. 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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