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Recipe courtesy of Food Network Kitchen

Steamed Vegetables with Ponzu Sauce

  • Level: Easy
  • Yield: 4 servings
  • Nutritional Analysis
    Per Serving
    Calories
    157
    Total Fat
    1 grams
    Saturated Fat
    0 grams
    Carbohydrates
    29 grams
    Dietary Fiber
    10 grams
    Protein
    13 grams
  • Total: 30 min
  • Prep: 20 min
  • Cook: 10 min
Ponzu, a popular Japanese condiment, typically combines citrus juices, plus soy sauce, sugar or mirin and dashi. Here, a riff on ponzu—orange juice isn’t commonly used—is tossed with a colorful mix of steamed vegetables.
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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.

Copyright 2004 Television Food Network, G.P. All rights reserved.

Categories:

Easy Side Dish Recipes Side Dish Healthy Sauce Recipes Low Calorie Low-Fat High Fiber Vegan

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4 Reviews
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continuum29

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.<br /><br />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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