Heat the oils in a heavy skillet and sauté the onions for 1 to 2 minutes. Add the mushrooms and a drop or two of shoyu soy sauce. Continue sauteing for 1 to 2 minutes. Add the Brussels sprouts and sauté for 5 minutes, stirring frequently. Add the carrots, squash, minced ginger, and maple syrup. Sauté another 2 to 3 minutes. Add the dissolved kuzu root, stirring contantly until it thickens and becomes clear. Season with shoyu, mix and sauté another minute or two. Remove and serve.
Per serving - 134 calories, 8 g fat (52% calories from fat), 3 g protein, 14 g carbohydrate, 3 g fiber, 0 mg cholesterol, 273 mg sodium