Oriental Vegetable Bowls

INGREDIENTS:

• cooked white or brown rice
• for the sauce (see note)
• 1/4 cup low sodium soy sauce
• 2 tablespoons brown sugar (depending on your brand of soy sauce you could use more or less)
• 1/4 teaspoon ground ginger

Veggies:

• 1 tablespoon garlic oil (see note)
• 1 tablespoon butter
• 1 zucchini, chopped
• 1 red bell pepper, chopped
• 1 cup steamed broccoli, chopped
• 1 cup green beans and peas
• 1 large carrot, peeled and chopped
• 1 yellow crook neck squash, chopped
• 1/3 cup baby corn

INSTRUCTIONS:

1. In a small bowl, combine the sauce ingredients and set aside.
2. In a large saute pan over medium heat, add the garlic oil and butter. As the butter melts down, add the veggies and stir fry until tender, about 5 minutes. Make sure your pan is big enough that they don't steam. quickly remove from the heat and stir in the sauce. Allow to sit in the hot pan over a turned off but still warm burner for a few minutes, stirring often and serve over rice.

Notes:
You may want to double the sauce if you like saucy veggies. Garlic oil is sold in most grocery stores by olive oil or you can make your own by mincing garlic into a bowl of oil and allowing to sit for 30 minutes. -