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Recipe to Print-Steamed Vegetables with Ponzu Sauce - Copy

$scale_by Recipe Name: Steamed Vegetables with Ponzu Sauce - Copy Source: Submitted by: Last Modified: Course: Side Dish Used in Baskets: No Base: Vegetable Kosher: Pareve Ethnicity: Asian Kosher for Passover: No Preparation Time: 20.00 Minutes Number of Servings: 4 Inactive Prep Time: 0.00 Minutes Original Num Servings: 4 Cooking Time: 10.00 Minutes Heart Healthy: Yes Oven Temp: 0 Approx. Cost/Serving: $1.95 # Sides Included: 0 Difficulty: Easy Yields : 0 Cup Tested: No Wine Type: Wine Suggestion: Equipment Needed: Suggested Sides: Comments:

Ingredients: 2 Tablespoons vinegar, rice wine 1 Tablespoon ginger root grated 0.5 Head broccoli cut in large florets Directions: For the sauce: Whisk the soy sauce through the green onions (and coriander seeds, if using) 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 per Serving:
Calories:	0	Total Carbs:	0.0	Net Carbs:	0.0
Cholesterol:	0.0	Fat:	0.0	Protein:	0.00
Fiber:	0.00	Sodium:	0.00