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Hibachi-Style Vegetables
Recipes
Hibachi-Style Vegetables
6 servings
30 minutes total

Ingredients

  • 1 large sweet onion
  • 2 large carrots
  • 2 medium, fresh zucchini squash
  • 8 oz whole fresh white mushrooms
  • 2 cups fresh broccoli florets
  • 3 tablespoons sesame oil
  • 1 tablespoon olive oil
  • 1 teaspoon garlic stir-in paste
  • ¼ teaspoon crushed red pepper
  • ¼ cup water
  • 2 tablespoons unsalted butter
  • 2 tablespoons soy sauce
  • ½ teaspoon kosher salt
  • ½ teaspoon freshly cracked black pepper
  • Hot, cooked rice (optional, for serving)
  • Sesame seeds (optional, for garnish)
  • Spicy mayonnaise (optional, for serving)

Steps

    1. Chop onion coarsely. Peel carrots and halve zucchini lengthwise, then cut each into ½-inch-thick diagonal slices. Quarter mushrooms. Halve any large broccoli florets.
    2. Heat sesame oil, olive oil, garlic paste, and red pepper in large sauté pan on medium 2 minutes. Add onions and carrots; cook and stir 3–4 minutes until onions begin to brown. Stir in water, zucchini, and broccoli; cook and stir 3 minutes.
    3. Stir in butter, soy sauce, mushrooms, salt, and pepper. Cook and stir 2–3 minutes until vegetables are desired tenderness. Serve over rice, topped with sesame seeds and spicy mayonnaise, if using.

Amount per ⅙ recipe serving: Calories 160, Total Fat 14g, Sat Fat 4g, Trans Fat 0g, Chol 10mg, Sodium 540mg, Total Carb 8g, Fiber 3g, Total Sugar 3g, (Incl. 0g Added Sugars), Protein 3g, Vitamin D 0%, Calc 2%, Iron 6%, Potassium 6%