1 cup white sugar
1 cup soy sauce
1 cup water
1 teaspoon onion powder
1 teaspoon ground ginger
1 clove garlic, crushed or 1/2 teaspoon garlic powder
1 tablespoon lemon juice
1 teaspoon red pepper flakes (optional)
Jasmine rice, prepared according to desired servings
Your choice of vegetables, cut into pieces. Broccoli, onion, and green peppers are wonderful.
In medium sauce pan, whisk together sugar, soy sauce, water, onion, garlic powder and ground ginger. Bring to a boil. Reduce heat and simmer for five minutes. Remove from heat and cool, mix in lemon juice and red pepper flakes. Reserve a cup or so of marinade to thicken for sauce (thicken with cornstarch according to cornstarch package directions). Marinade vegetable for hours, or up to overnight. Drain marinade and grill vegetables until tender, or saute in pan with olive oil. Prepare jasmine rice in a rice cooker according to package directions and serving size. Serve hot grilled vegetables over a bed of rice and drizzle with thickened marinade. You can adjust red pepper flakes according to your and your dinner guests' tastes.