Description
Enjoy this quick and easy Hibachi Vegetables Recipe that brings vibrant flavors right into your kitchen—perfect for weeknight dinners!
Ingredients
Scale
- 1 medium zucchini
- 1 small onion
- 1 cup cremini or white mushrooms
- 1 cup broccoli florets
- 2 tbsp neutral oil (canola or avocado)
- 2 cloves garlic
- 2 tbsp low-sodium soy sauce
- Toasted sesame seeds (for garnish)
Instructions
- Heat a large skillet or wok over high heat until the oil shimmers.
- Add the diced onion and sauté for 1-2 minutes until sweetened.
- Stir in the mushrooms and broccoli; sauté for about 2 minutes.
- Add sliced zucchini; cook for an additional 2 minutes, flipping occasionally.
- Push vegetables aside, add minced garlic, and stir until fragrant (30 seconds).
- Pour in soy sauce and toss to coat; let bubble for about a minute.
- Add salt and pepper; toss again until well-coated.
- Serve hot, garnished with sesame seeds.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Side
- Method: Sautéing
- Cuisine: Japanese
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 120
- Sugar: 5g
- Sodium: 320mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg