Steamed vegetables with ponzu sauce

  • Preparation Time20 mins
  • Cooking Time10 mins
  • Serves4
  • DifficultyEasy

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 grated (about 15g)
1 serrano chilli, stemmed and sliced (with seeds)
1 spring onion (green and white), thinly 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 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
1) For the sauce: 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.

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