Fresh vegetables like zucchini, onions and mushrooms sautéed Hibachi-style over high heat with soy sauce and ginger.
Japanese Hibachi meals are one of my favorites when dining out, but I've never tried to replicate it at home. It's not something we eat often; usually once or twice a year.
To me the best part is the sautéed vegetables with their fresh flavor and crunchy bite. I decided to experiment at home with these Hibachi-style vegetables and they were a hit.
These vegetables were so easy and quick to make, they would make the perfect addition to any Asian-style meal. ~Enjoy!
Suggested Equipment
- Cutting Board
- Knife
- Large Nonstick Skillet
Ingredients Needed
To make these vegetables you're going to need the following ingredients:
Butter
Canola Oil
Sesame Oil
Onion: We prefer red onions, but you can use any type.
Zucchini
Sliced Mushrooms
Minced Garlic
Ginger
Soy Sauce
Kosher Salt
Black Pepper
Some other vegetables you can add or substitute would be yellow squash, broccoli, cauliflower, carrots, and/or peppers.
Cut the Vegetables
The key to making Hibachi-style vegetables is to ensure that the vegetables are cut in uniform sizes so they cook fast at an even rate.
I opted to cut them batonnet-style; which are rectangular in shape and larger than julienne or matchstick. Any shape you prefer will work; however, cooking times may vary depending on the size.
How do you make Hibachi-Style Vegetables?
Heat the canola and sesame oil in a large nonstick skillet over high heat until it starts to shimmer; then add the butter and cook until it melts.
Next, add the diced onions, zucchini, mushrooms, garlic and ginger; then cook 3-5 minutes until the vegetables start to soften, are bright in color and still a bit crisp.
Finally, add the soy sauce, salt and pepper; then toss to coat. Remove from heat and serve immediately.
Serving Suggestions
Serve these Hibachi-style vegetables with Teriyaki Grilled Pork Chops, Asian Chili Garlic Chicken or Soy-Ginger Grilled Flank Steak.
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More Asian Style Vegetable Recipes
- Chili Garlic Green Beans
- Sesame Roasted Cauliflower
- Sweet and Sour Roasted Carrots
- Soy-Ginger Roasted Edamame
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Hibachi-Style Vegetables
Ingredients
- 2 tablespoons butter
- 1 tablespoon canola oil
- ¼ teaspoon sesame oil
- 1 small red onion
- 1 large zucchini
- 8 ounces sliced mushrooms
- 1 tablespoon minced garlic
- ½ teaspoon fresh chopped ginger (or ¼ teaspoon ground ginger)
- 1 tablespoon soy sauce (low sodium, regular or gluten free)
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
Instructions
Cut the Vegetables
- Cut the vegetables uniform sizes so they cook fast at an even rate. I opted to cut them batonnet-style; which are rectangular in shape and larger than julienne or matchstick
Cook the Vegetables
- Heat the canola and sesame oil in a large nonstick skillet over high heat until it starts to shimmer; then add the butter and cook until it melts.
- Next, add the diced onions, zucchini, mushrooms, garlic and ginger; then cook 3-5 minutes until the vegetables start to soften, are bright in color and still a bit crisp.
- Finally, add the soy sauce, salt and pepper; then toss to coat. Remove from heat and serve immediately.
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