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Healthy Hibachi Vegetables Recipe

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.
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Prep Time 7 minutes
Cook Time 8 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: Japanese
Calories: 110
Ingredients Method Notes

Ingredients
  

  • 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

Method
 

  1. Heat a large skillet or wok over high heat until very hot.
  2. Add oil, then sauté sliced onion for 1–2 minutes until slightly softened.
  3. Add mushrooms and broccoli and cook for 2 minutes, allowing edges to char.
  4. Stir in zucchini and yellow squash and cook another 2 minutes.
  5. Push vegetables aside, add 1 tablespoon butter, garlic, and ginger, and cook 30 seconds until fragrant.
  6. Add soy sauce and honey, tossing to coat vegetables evenly.
  7. Add remaining butter, season with salt and pepper, and cook 1 more minute.
  8. 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.