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. ---------------------------------------------------------------------------
Nutrition
Ingredients
