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Steamed Vegetables with Ponzu Sauce

 

 Serves 4

    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

 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.

 

 

Calories: 157 kcal
Protein: 13 g
Carbohydrates: 29 g
Total Fat: 1 g
Saturated Fat: 0 g
Fiber: 10 g