Hibachi Vegetables
This Hibachi Vegetables recipe is quick, flavorful, and perfect for recreating that sizzling hibachi experience at home!
Equipment
- Wok or large skillet
- Spatula or wooden spoon
- Cutting board and knife
- Measuring Spoons
Ingredients
- 1.5 tablespoons unsalted butter
- 1.5 tablespoons vegetable or olive oil
- 2 teaspoons garlic minced
- 1 small yellow onion roughly chopped
- 1 zucchini cut into strips
- 1 cup carrots sliced
- 2 cups broccoli florets
- 6 ounces mushrooms quartered
- 1 tablespoon soy sauce
- 2 tablespoons teriyaki sauce
- Salt and pepper to taste
- Sesame seeds for garnish (optional)
Instructions
- Begin by washing and chopping all your vegetables. Cut the zucchini into strips, slice the carrots, chop the onion, and quarter the mushrooms. Having everything ready to go will make the cooking process smooth and efficient.
- In your wok or large skillet, melt the unsalted butter and add the vegetable or olive oil over medium-high heat.
- Once the butter has melted and the oil is hot, add the minced garlic and chopped onion. Sauté for about 2 minutes, stirring frequently until the onion becomes translucent and the garlic is fragrant.
- Add the zucchini, carrots, broccoli, and mushrooms to the pan. Stir well to combine all the ingredients. Sauté for about 5-7 minutes, or until the vegetables are tender but still crisp.
- Drizzle the soy sauce and teriyaki sauce over the vegetables. Stir to coat everything evenly. Season with salt and pepper to taste. Continue to cook for another 2-3 minutes to let the flavors meld.
- Remove the pan from heat. If desired, sprinkle sesame seeds on top for a delightful crunch and a touch of elegance. Serve hot, either as a side dish or over a bed of rice or noodles.
Notes
- To keep vegetables tender-crisp, avoid overcooking and adjust sauté time as needed.
- For a vegan version, replace butter with vegan margarine or omit it and use plant-based sauces.
- Leftovers can be refrigerated for up to 3 days and reheated with a splash of water to retain moisture.