Combine 1 cup water, brown sugar, soy sauce, honey, garlic and ginger in a medium saucepan and set over medium heat. Bring to a simmer.
In a small bowl, combine the cornstarch with ¼ cup of water and whisk until dissolved.
Add the cornstarch mixture to the saucepan and simmer until it thickens, about 2-3 minutes. Gradually whisk in additional water to thin out the sauce if it is too thick. Set aside.
Add half of the teriyaki sauce to the Season & Steam Floret Medley bag (or Season & Steam Broccoli Florets bag, if using) and toss to coat. Seal the bag tightly and cook in the microwave on high for 2-3 minutes or until the vegetables are cooked through. Let stand for 1 minute before opening the bag.
Divide jasmine rice Add equal amounts of the Floret Medley (or Broccoli Florets), purple cabbage, pea shoots and cucumber to the bowls. Drizzle with remaining teriyaki sauce, if desired. Top with scallions and sesame seeds.
For a low-carb option, cook the Season & Steam cauliflower rice in the microwave on high for 3 minutes. Let stand for 1 minute before opening the bag. Season to taste with salt. Serve in place of the jasmine rice.
