Vegan Vegetable Skewers and Stir Fry

Teriyaki sauce:
1/4 cup soy sauce
1/4 cup mirin
2 tbsp sugar
2 tsp corn starch
2 tbsp water
1/4 tsp garlic powder
1/8 tsp sesame seeds
Vegetable skewers:
1 red onion ($1.25)
1 green bell pepper ($0.50 on sale)
2 white gold potatoes
8 oz whole baby bella mushrooms ($2.49)
5 steel skewers (21cm/8.3in, from Daiso)

In a small saucepan, combine sugar, mirin, soy sauce, garlic powder, and bring to a boil.
In a small bowl, combine corn starch with water and whisk it all together. Add the mixture in the sauce. Quickly whisk the sauce to evenly distribute the corn starch mixture.

Cut onion, bell pepper, and potatoes into one inch cubes. Set scraps aside for stir fry.
While cutting vegetables soak mushrooms in water. Drain and remove stems.
Lay out vegetables on a sheet pan for 5 skewers.
Row 1: Mushrooms
Row 2: Bell Pepper
Row 3: Potato
Row 4: Red Onion
Row 5: Potato
Repeat rows 2 through 5 until you have a 4 rows each of bell pepper, potatoes, and onion. Finish last row with mushrooms.
Assemble skewers and coat with teriyaki sauce.
Grill or bake at 350 degrees F until cooked, flipping half way through cooking time, about 20 min per side.

Vegetable stir fry:
Scraps from vegetable skewers
1 tbsp canola oil
1 tbsp soy sauce (I used 1 soy sauce packet)
1 tsp ginger powder
1/2 tsp garlic salt
Miyako roasted sesame seeds for garnish

Heat oil in a wok. Add vegetables and cook over high heat until potatoes start to brown.
Stir in ginger powder, garlic salt, and soy sauce.
Cover and cook over low heat until potatoes are done, about 30 minutes.
Remove from heat and garnish with sesame seeds.

Altered from
http://www.justonecookbook.com/how-to/teriyaki-sauce/
 http://www.house-foods.com/product/Wok+Me+Up+Sweet+Teriyaki/ https://www.mccormick.com/recipes/salads-sides/stir-fry-vegetables