Description
This Hibachi Vegetables Recipe delivers restaurant-style Japanese teppanyaki flavor in just 15 minutes. Perfectly seared zucchini, mushrooms, broccoli, and onions are tossed in a buttery soy-garlic glaze for a quick, healthy, and flavor-packed side or light meal.
Ingredients
Scale
- 1 medium zucchini, sliced
- 1 small yellow squash, sliced (optional)
- 1 small onion, sliced
- 1 cup mushrooms, sliced
- 1 cup broccoli florets
- 2 tablespoons neutral oil (canola or avocado)
- 2 tablespoons unsalted butter, divided
- 2 cloves garlic, minced
- 1 teaspoon fresh grated ginger (optional)
- 2 tablespoons low-sodium soy sauce or tamari
- 1 teaspoon honey or sugar
- Salt and black pepper, to taste
- Toasted sesame seeds and sliced green onions, for garnish
Instructions
- Heat a large skillet or wok over high heat until very hot.
- Add oil, then sauté sliced onion for 1–2 minutes until slightly softened.
- Add mushrooms and broccoli and cook for 2 minutes, allowing edges to char.
- Stir in zucchini and yellow squash and cook another 2 minutes.
- Push vegetables aside, add 1 tablespoon butter, garlic, and ginger, and cook 30 seconds until fragrant.
- Add soy sauce and honey, tossing to coat vegetables evenly.
- Add remaining butter, season with salt and pepper, and cook 1 more minute.
- Remove from heat and garnish with sesame seeds and green onions before serving.
Notes
Use high heat and avoid overcrowding the pan to achieve the signature hibachi-style sear. Serve immediately for best texture and flavor.
- Prep Time: 7 minutes
- Cook Time: 8 minutes
- Category: Side Dish
- Method: Stir-Fry
- Cuisine: Japanese
Nutrition
- Serving Size: 1 cup
- Calories: 110
- Sugar: 6g
- Sodium: 320mg
- Fat: 5g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg
Keywords: hibachi vegetables recipe, japanese hibachi vegetables, teppanyaki vegetables, quick stir fry vegetables