First, I tossed diced butternut squash, finely chopped onion, and Brussels sprouts with olive oil and S&P. While that roasted in a 375F oven, I sauteed napa cabbage, red bell pepper, sliced onion, and zucchini squash in nothing more than a little olive oil and bunches of freshly ground black pepper. I also browned some jalapeno chicken sausage.
For the sauce, I researched Asian garlic sauce and came up with a resource: http://vegetarian.about.com/od/sidevegetabledishes/r/broccolisweet.htm Using this recipe as a base, I sauteed about 8 huge cloves of garlic and a teaspoon of crushed red pepper flakes in some olive oil, added about 2-3 cups of (homemade) chicken stock, 3-4 tablespoons of sugar, 1 tablespoon ground ginger, and 1/4-1/2 cup reduced-sodium soy sauce. After bringing this mixture to a boil, I whisked in cornstarch dissolved in cold water. Continuing to whisk and returning the mixture to a boil, I deemed it complete when the sauce was thickened and tasted good!
To serve, we scooped the veggies out first, topped with the spicy sliced sausage, and ladled on a bit of the sauce. I hope the sauce freezes well, because there is a ton left over!
