Easy Hibachi Vegetables Recipe
This easy hibachi vegetables recipe gives you all the delicious hibachi restaurant flavors! Tender vegetables sauteed in garlic butter and finished with a rich teriyaki-style sauce.
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Servings 4 servings
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.