Food Network UK

Steamed vegetables with ponzu sauce

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Ingredients

  • For the ponzu sauce:

  • 120ml soy sauce
  • 60ml water
  • 30ml rice wine vinegar
  • 1 1/2 tbsp freshly squeezed lime juice
  • 2 tbsp orange juice
  • 1cm knob fresh ginger, peeled and Technique: Grate Shredding a large ingredient to produce small, evenly-sized morsels. You can grate ingredients using a grating disc fitted inside your food processor. I know this Teach me, please grated (about 15g)
  • 1 serrano chilli, stemmed and Technique: Slicing Cutting a larger piece of food into even pieces or strips. I know this Teach me, please sliced (with seeds)
  • 1 spring onion (green and white), thinly Technique: Slicing Cutting a larger piece of food into even pieces or strips. I know this Teach me, please sliced
  • 1/2 tsp cracked coriander seeds, optional

  • For the vegetables:

  • 1/2 bunch broccoli, cut in large florets
  • 1/2 bunch cauliflower, cut in large florets
  • 2 carrots, cut in thick Technique: Slicing Cutting a larger piece of food into even pieces or strips. I know this Teach me, please slices
  • 1 yellow squash or courgette, cut in thick rounds
  • 1/2 to 1 head fennel, cut into thin wedges
  • 1 bunch asparagus
  • 8 cloves garlic
  • 1 bunch spring onions

Use imperial measurements

Method

How to make Steamed vegetables with ponzu sauce

1) For the sauce: Technique: Whisk Using light, rapid sweeping strokes to thicken or thoroughly combine ingredients. You can also use a whisk attachment attached to a food processor. I know this Teach me, please Whisk all of the ingredients in a small bowl. Set aside.

2) For the vegetables: Pour 2.5cm 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.