Ingredients

Vegetables

• 1 Tablespoon vegetable oil (canola, corn, soy, peanut, etc.)
• 1 each Yellow squash, sliced
• 1 each Zucchini, sliced
• 1 cup Mushrooms, sliced
• ½ each Red bell pepper, sliced
• ½ each  Red Onion, sliced
• Salt and Pepper to taste
• ½ cup Huli Sauce (see below)

Huli Sauce

• 2 Tablespoons Soy sauce
• 2 Tablespoons Catsup
• 1 ¼ teaspoons Apple cider vinegar
• ¼ cup Brown sugar
• ¼ teaspoon Garlic powder
• 1/8 teaspoon Ground ginger

Instructions

1. Combine all the ingredients for Huli sauce in a bowl with a whisk until smooth. Cover and refrigerate for up to seven days.
2. Heat the oil in a large sauté pan over medium-high heat. Add all of the vegetables and season with salt and pepper. Cook for 4-5 minutes, stirring frequently until the vegetables are beginning to soften.
3. Reduce the heat to low and stir in the Huli sauce. Continue cooking for 2-3 minutes until the vegetables are al dente. Serve immediately