The night before, combine the caster sugar, soy sauce, ground ginger, honey, ketchup and garlic powder in a mixing bowl.
Whisk the ingredients together and add the Sauté Végétal.
Mix well and marinate 24 hours in the refrigerator.
The next day, brown the Sauté Végétal and the marinade in a hot wok until the marinade is reduced by half (thick enough to cling to a spoon).
Serve with rice pilaf.