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Hibachi Vegetables

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A delightful medley of bright, crisp-tender veggies cooked in rich buttery umami goodness, perfect for any occasion.

Ingredients

Scale
  • 2 tablespoons vegetable oil
  • 2 tablespoons butter
  • 2 cloves garlic, minced
  • 1 tablespoon ginger, minced
  • 1 medium zucchini, sliced
  • 1 medium onion, sliced
  • 2 cups broccoli florets
  • 1 cup mushrooms, sliced
  • 2 tablespoons soy sauce
  • Salt to taste
  • Black pepper to taste

Instructions

  1. Heat the pan by heating a large skillet or wok over medium-high heat. Add the vegetable oil and butter, allowing them to heat up and shimmer beautifully.
  2. Toss in the minced garlic and ginger, sautéing them briefly until fragrant.
  3. Add the sliced zucchini, onion, broccoli florets, and mushrooms to the pan. Stir-fry the vegetables until they are crisp-tender, about 5-7 minutes.
  4. Drizzle in the soy sauce and season with salt and black pepper to taste. Toss the vegetables well.
  5. Transfer the sizzling Hibachi Vegetables to a serving dish, garnishing with sesame seeds if desired. Serve hot and enjoy!

Notes

For an extra flavor boost, marinate the vegetables in soy sauce and ginger for about 15 minutes before cooking.

Nutrition

Find it online: https://lunarecipez.com/how-to-cook-hibachi-vegetables-at-home/

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