Steamed Vegetables With Homemade Ponzu Sauce - cooking recipe

Ingredients

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 red jalapeno chile, stemmed, sliced (with seeds-or use a serrano chili)
1 scallion, thinly sliced (green and white)
1/2 teaspoon cracked coriander seed (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 squash, cut in thick rounds (yellow or zucchini)
1/2 - 1 head fennel, cut into thin wedges
1 bunch asparagus
8 garlic cloves
1 bunch scallion

Preparation

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.