Hawaiian Japanese Teriyaki Vegetables - cooking recipe

Ingredients

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

Preparation

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