RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 5842
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| Recipe Name: |
Steamed Vegetables with Ponzu Sauce - Copy |
| Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
0000-00-00
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| 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
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
Cup
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Tested: |
No |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
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Ingredients:
2 Tablespoons vinegar, rice wine
1 Tablespoon ginger root grated
0.5 Head broccoli cut in large florets
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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. |
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| Nutrition per Serving: |
| Calories: |
129 |
Total Carbs: |
28.2 |
Net Carbs: |
0.0 |
| Cholesterol: |
0.0 |
Fat: |
0.7 |
Protein: |
3.94 |
| Fiber: |
13.69 |
Sodium: |
81.83 |
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