This easy hibachi vegetables recipe makes for the perfect side dish! Fresh onions, mushrooms, carrots, zucchini, and broccoli sauteed in garlic butter then finished with a thick, sweet and savory Asian sauce.
If you love Asian cuisine, check out all my other delicious recipes!
HIBACHI VEGETABLES
If you love the veggies that you get at the popular hibachi restaurants, you can now make it at home! Fresh vegetables sauteed in garlic butter and then finished with a thick stir fry sauce, giving you the perfect side dish. These simple and flavorful veggies come together so quickly and are great no matter what the occasion.
INGREDIENTS–
- Butter– You can use either salted or unsalted butter to sauté these veggies! To make it lighter, you can swap for oil if preferred.
- Garlic– For the best results, I recommend that you use freshly minced garlic or canned minced garlic! The added flavor from the garlic is a must in this dish.
- Onion– Either yellow or red onion will work for this recipe. I love using red onions!
- Carrots– Adding carrots gives you some crunch. I use regular carrots, but you can also use baby carrots.
- Mushrooms– You can use either white or portabella mushrooms. Mushrooms a favorite so I love adding them, but if you are not a fan you can totally leave them out.
- Zucchini– I typically use classic zucchini, but you can also swap for yellow zucchini or yellow squash.
- Broccoli– Adding broccoli is totally optional. You can use either small or medium broccoli florets. I recommend using fresh broccoli, not frozen.
- Stir Fry Sauce– What brings this dish together is the sweet and savory stir fry sauce! As it cooks with the veggies it becomes thick, coating the veggies perfectly! You can make this dish even easier and use your favorite store-bought stir fry sauce.
HOW TO MAKE HIBACHI VEGETABLES
Have these flavorful vegetables ready in no time with a delicious Hibachi copycat recipe!
- Prepare all the vegetables for this dish by washing, peeling, and cutting them according to the recipe.
- In a large skillet, add butter and minced garlic and sauté on medium high heat, until butter melts and the garlic is fragrant.
- Add the onions, mushrooms, and carrots to the skillet and sauté until tender, stirring occasionally. Lightly season with salt and pepper to taste.
- Meanwhile, whisk together all the ingredients for the stir fry sauce.
- Once the vegetables are tender, add the zucchini, broccoli florets, and sauce mixture to the skillet.
- Stir to coat the veggies and the sauce and continue cooking until the sauce thickens.
- Once the sauce is thick and bubbly and the vegetables are tender, remove the skillet from the heat.
- Top with freshly chopped green onions and sesame seeds and serve immediately with your desired sides.
SERVING IDEAS
Pair this dish with your favorite dishes for the ultimate hibachi night!
- Steamed Rice
- Fried Rice
- Noodles
- Beef Lo Mein
- Panda Express Orange Chicken
- Bourbon Chicken
For the ultimate flavors, drizzle some homemade yum yum sauce or spicy mayo over these hibachi vegetables for the perfect combination!
QUESTIONS YOU MIGHT HAVE:
Yes! You can use bell peppers, baby corn, cauliflower, green beans, broccoli, mushrooms, zucchini, onions, carrots, or any other veggies you love! Just be sure to add them in the correct time to avoid mushy veggies.
If you want to make this a full hibachi night, add some chicken, steak, shrimp, or tofu to this dish!
No, you can skip the extra step and use your favorite store-bought teriyaki or stir fry sauce.
For the best results and “effects” you can, but you can totally still have hibachi without a griddle, all you need is a skillet or wok!
Once the veggies are cool, store in an airtight container or cover with lid and store in the fridge for 3-4 days. Reheat on the stove top or in the microwave.
Yes, if you like spice, add some red pepper flakes or sriracha hot sauce to the sauce.
Yes, if you don’t want the vegetables in a thick sauce, you can sauté in more butter, then season with salt, pepper and finish by adding some soy sauce right before all the veggies are tender.
OTHER SIDES TO TRY-
Check out all these other delicious side dishes!
Easy Hibachi Vegetables Recipe
Ingredients
- 3 Tbsp unsalted butter
- 3 garlic cloves minced
- 1/2 red or yellow onion largely diced (1-inch squares)
- 3 medium carrots peeled & thinly sliced into 2-inch strips
- 8 oz white or portobello mushrooms halved
- 1 medium zucchini thinly sliced into 2-inch strips
- 1 cup medium broccoli florets
- 1/4 tsp salt or to taste
- ¼ tsp ground black pepper or to taste
Stir-Fry Sauce-
- 1/2 cup soy sauce
- 1/4 cup water
- 2 Tbsp brown sugar
- 1 tsp sesame oil
- 1 Tbsp cornstarch
Instructions
- Prepare all the vegetables for this dish by washing, peeling, and cutting them according to the recipe. (Keep the vegetables separate since they will be added to the skillet at different times.)
- Heat a large skillet over medium-high heat. Once the skillet is hot, add the butter and minced garlic. Sauté for 30 seconds to 1 minute, until the butter melts and the garlic is fragrant.3 Tbsp unsalted butter, 3 garlic cloves, minced
- Add the diced onions, halved mushrooms, and carrot strips to the skillet and sauté for 3–4 minutes, until the vegetables begin to soften. Stir occasionally to keep the vegetables from burning.1/2 red or yellow onion, largely diced (1-inch squares), 3 medium carrots, peeled & thinly sliced into 2-inch strips, 8 oz white or portobello mushrooms, halved
- As the vegetables cook, season with salt and pepper to taste. (Be careful not to over-season since the sauce will add plenty of flavor.)1 medium zucchini, thinly sliced into 2-inch strips, 1 cup medium broccoli florets, 1/4 tsp salt, or to taste, ¼ tsp ground black pepper, or to taste
- While the vegetables are sautéing, add all the sauce ingredients to a bowl or large measuring cup and whisk until well combined.1/2 cup soy sauce, 1/4 cup water, 2 Tbsp brown sugar, 1 tsp sesame oil, 1 Tbsp cornstarch
- Once the vegetables begin to soften, add the broccoli and zucchini to the skillet and pour in the sauce. Stir to coat all the vegetables in the sauce. Continue cooking over medium-high heat until the sauce comes to a simmer and begins to thicken, about 2–3 minutes.
- Once the sauce is thick and bubbly and the vegetables are tender, remove the skillet from the heat. Top with freshly chopped green onions and sesame seeds and serve immediately with your desired sides.
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