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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Japanese >> Japanese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. For the sauce: | 2. Whisk all of the ingredients in a small bowl. Set aside. | 3. For the vegetables: | 4. 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
soy sauce	1/2	cup		67.575	6.2857	10.3785	0.7268
water	1/4	cup		0.0	0.0	0.0	0.0
rice wine vinegar	2	tablespoons		-	-	-	-
lime juice	1 1/2	1/2	squeezed	5.6719	1.9103	0.0953	0.0159
orange juice	2	tablespoons		13.95	3.2239999999999998	0.217	0.062
ginger	1/2	tablespoon	peeled grated	-	-	-	-
red jalapeno chile chili	1		stemmed sliced	-	-	-	-
scallion	1		sliced	32.0	7.34	1.83	0.19
coriander seed	1/2	teaspoon	cracked	2.682	0.4949	0.1113	0.1599
broccoli	1/2	bunch	cut	103.36	20.1856	8.5728	1.1248
cauliflower	1/2		cut	13.375	2.659	1.0272	0.1498
carrot	2		cut	104.96	24.5248	2.3808	0.6144
squash	1		cut	24.13	4.9276	1.2827	0.3429
fennel	1/2 - 1		cut	0.0	0.0	0.0	0.0
asparagus	1	bunch		-	-	-	-
garlic clove	8			-	-	-	-
scallion	1	bunch		32.0	7.34	1.83	0.19

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.