- ¼ cup Japanese soy sauce (tamari or shoyu)
- 3 tablespoons mustard, preferably whole grain
- 2 tablespoons toasted sesame oil
- 2 tablespoons honey
- 1 teaspoon granulated garlic
- ¼ to ½ teaspoon chile-garlic paste or crushed red pepper flakes (optional), to taste
- 4 to 5 cups chopped, raw vegetables, such as broccoli, cauliflower, carrots, Brussels sprouts, cabbage, zucchini, and snow peas
- 2 cups cooked grains, such as brown rice, barley, or quinoa
- 1 to 2 cups chopped cooked meat (optional)
- 1 tablespoon minced fresh ginger
- Make the sauce: In a small jar, combine the soy sauce, mustard, sesame oil, honey, garlic, and chile-garlic paste (if using). Add 3 tablespoons of water and shake well.
- Prepare the vegetables and grains: In a heavy 12-inch skillet, bring ¼ cup of water to a boil over high heat. Add the dense vegetables (such as broccoli, carrots, and Brussels sprouts), cover, and steam until almost tender, about 3 minutes. Add the quick-cooking vegetables (such as zucchini and snow peas), cover, and cook until all of the vegetables are tender but still crisp, about 2 minutes more. Add a few tablespoons more water during this time, if needed. Stir in the grains, meat (if using), and ginger.
- Shake the sauce and pour on enough to coat the ingredients lightly, usually ¼ to 1/3 cup. Divide among plates and serve.