A delightful and flavorful vegetable dish served over fragrant jasmine rice, perfect for a wholesome meal.
Heat the olive oil in a large pan over medium heat.
Ensure the oil is hot enough before adding the vegetables to prevent sticking.
Add the onion and celery to the pan and sauté until tender, about 5 minutes.
Stir occasionally to ensure even cooking and prevent burning.
Add the zucchini, mushrooms, bell pepper, and garlic to the pan and cook for another 5 minutes.
Cut the vegetables into uniform sizes for even cooking.
Stir in the diced tomatoes, tomato sauce, soy sauce, honey, and chili powder. Bring to a boil, then reduce heat to low and simmer, covered, for 20 minutes.
Covering the pan helps retain moisture and blend the flavors.
Mix the cornstarch with a small amount of water to create a slurry, then whisk it into the sauce. Cook until slightly thickened.
Whisk continuously to avoid lumps forming in the sauce.
Cook the jasmine rice according to package instructions.
Rinse the rice before cooking to remove excess starch for fluffier grains.
Serve the vegetable medley over the cooked jasmine rice and garnish with fresh parsley.
Use a wide bowl for serving to showcase the vibrant colors of the dish.
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