Hibachi Vegetables Recipe
Make Japanese-steakhouse style Hibachi Vegetables at home in under 20 minutes. Here is the quick and easy recipe.
Servings: 4 people
Ingredients
- 1 tablespoon oil
- 2 tablespoons butter salted or unsalted, replace with oil for vegan
- 1 teaspoon minced ginger
- 1 teaspoon minced garlic
- 1 large zucchini cut into batons
- 1 cup sliced onions
- 1 cup broccoli cut into small florets
- 1 cup sliced button mushrooms
- 2 teaspoons soy sauce use tamari or coconut aminos for gluten-free
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
Instructions
- Heat oil and butter in a large nonstick wok over medium-high heat.
- Add garlic and ginger and sauté for 4-5 seconds.
- Add zucchini, onions, broccoli florets, and mushroom, and saute for a minute.
- Now add salt, pepper, and soy sauce and mix well.
- Cook uncovered for 6-8 minutes until the liquid released by the vegetables is evaporated and the vegetables are slightly charred, stirring frequently.
- Serve hot.
Video
Notes
If scaling the recipe, then fry in batches.
I like the veggies with a little crunch, but if you like them cooked, cook them for a few more minutes.
Nutrition
Calories: 122kcal | Carbohydrates: 8g | Protein: 3g | Fat: 10g | Saturated Fat: 4g | Cholesterol: 15mg | Sodium: 233mg | Potassium: 335mg | Fiber: 2g | Sugar: 4g | Vitamin A: 417IU | Vitamin C: 33mg | Calcium: 28mg | Iron: 1mg
