INGREDIENTS
4
medium zucchinis (ends trimmed)
4
medium carrots (ends trimmed)
1 tbsp
olive oil
1
small onion (finely diced)
2 cloves
garlic (minced)
1/2 cup
soy sauce
2 tbsp
white vinegar
1/4 cup
water
1/2 cup
coconut sugar (or brown sugar)
1 tsp
grated fresh ginger
1 clove
garlic (minced)
1 tbsp
cornstarch mixed with 1 tablespoon water
Salt and pepper
2 tbsp
minced fresh parsley