Best Steamed Vegetables With Ponzu Sauce Recipes

STEAMED VEGETABLES WITH HOMEMADE PONZU SAUCE

Steamed Vegetables With Homemade Ponzu Sauce image

From Food Network Kitchens, this is a healthy mix of veggies spiced up with ponzu, a citrusy soy sauce with a kick! 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!

Provided by Sharon123

Categories Vegetable

Time 30m

Yield 4 serving(s)

Number Of Ingredients 17

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

Steps:

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.

Nutrition Facts : Calories 151.9, Fat 1.2, SaturatedFat 0.2, Sodium 2121.7, Carbohydrate 29.4, Fiber 10, Sugar 9.4, Protein 12.8

STEAMED VEGETABLES WITH MOJO SAUCE

Steamed Vegetables with Mojo Sauce image

Provided by Food Network Kitchen

Categories side-dish

Time 35m

Yield 4 servings

Number Of Ingredients 13

Ingredients

4 cloves garlic, chopped
1/4 cup extra-virgin olive oil
1/2 cup freshly squeezed lime juice (about 4 limes)
1/4 cup chopped fresh cilantro leaves
1 teaspoon kosher salt
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

Steps:

For the sauce: Put the garlic and olive oil in a small microwave-safe bowl and microwave on HIGH until the garlic is golden, 1 to 2 minutes. Stir in the lime juice, cilantro, and salt and set aside until ready to serve.
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.

Nutrition Facts : Calories 259 calorie, Fat 30 grams, SaturatedFat 4 grams, Cholesterol 0 grams, Carbohydrate 31 grams, Fiber 10 grams, Protein 9 grams