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Steamed Vegetable Wraps with Ponzu Sauce
ingredients:
1 x recipe 'flour tortillas'
1/2 bundle asparagus
8 oz (240 g) green beans
2 large carrots
1 medium zucchini
1 large red pepper
2 tsp (10 mL) toasted sesame seeds
ponzu sauce
ponzu sauce ingredients:
2 tbsp fresh lemon juice
2 tbsp fresh lime juice
2 tbsp fresh orange juice
2 tbsp rice wine vinegar
1/4 cup mirin
1/2 cup soy sauce or tamari
1 tsp sesame oil
Stir together all of the ingredients in a bowl. Let stand one hour, allowing the flavours to mingle, then serve or refrigerate
for up to one week.
1. Prepare the tortillas to the final stage just before cooking them off. Then prepare the vegetables. Snap the tough ends
from the asparagus.
If the stalks are thick, cut them in half length-wise. Trim the beans. Peel carrots. Cut carrots and zucchini along their
length to make batons about 1/4" thick. Halve, seed and slice the pepper into 1/4" thick strips.
2. Heat up a griddle to cook the tortillas and set up a steamer basket over boiling water to steam the vegetables. Start steaming
the beans, since they will take the longest to cook, then add carrots and eventually the remaining vegetables.
Cook until the vegetables are just tender and still have a bit of crunch. Meanwhile, cook off the tortillas, one by one, and
transfer them to a plate, covered with a clean cloth and placed in a 200F oven.
3. To serve, toass steamed vegetables with enough ponzu sauce to lightly coat. Wrap a small bundle of mixed vegetables in a warm
tortilla, sprinkle with sesame seeds and serve, with remaining ponzu on the side for dipping.
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