Hawaiian Japanese Teriyaki Vegetables

• The sauce
• 2 teaspoons gingerroot, minced or grated
• 1 garlic clove, minced
• 3 tablespoons water
• 1/3 cup low sodium soy sauce
• 1 tablespoon honey or 1 tablespoon brown sugar
• 1/2 teaspoon onion powder
• 2 tablespoons cornstarch
• 1/2 cup water
• Vegetables
• 2 cups cauliflower
• 2 celery ribs, thinly sliced
• 2 medium carrots, peeled & julienned
• 1 medium zucchini, sliced

1. Place small saucepan on medium high heat.
2. Combine the garlic, ginger and 3 TB water.
3. Cover, and heat for 1-2 minutes.
4. Add in soy sauce, honey/brown sugar and onion.
5. In a small bowl, blend together cornstarch and water.
6. Stir until smooth.
7. When smooth, add to pan and cook, stirring constantly, until thick and bubbly.
8. Set this aside.
9. In a large skillet with a tight fitting lid, bring 1/2 cup water to boil on high heat.
10. Add in the carrots and cauliflower, steam for 2 minutes.
11. Add celery and zucchini, cover and steam for 2-3 minutes, until veggies are tender and crisp.
12. If necessary, drain vegetables. Pour sauce on top. Toss gently, combining well.

sauce, gingerroot, garlic, water, soy sauce, honey, onion powder, cornstarch, water, vegetables, cauliflower, celery, carrots, zucchini

Taken from www.food.com/recipe/hawaiian-japanese-teriyaki-vegetables-33931 (may not work)