These hibachi vegetables are an at-home version of what you find at your favorite Japanese steakhouse. Use whatever vegetables you have at home and have the meal ready in under 20 minutes.
Prep Time5 minutesmins
Cook Time15 minutesmins
Total Time20 minutesmins
Course: Dinner, Side Dish
Cuisine: Asian
Keyword: hibachi vegetables, sauces for vegetables, vegetables, vegetarian
Servings: 6people
Ingredients
For the sauce:
3Tablespoonssoy saucelow-sodium
1Tablespoonhoney
1teaspoonhoisin sauce
¼teaspoonblack pepper
For the vegetables:
2teaspoonssesame oil
2Tablespoonsolive oil
1onion, sliced
3clovesgarlic
1cupcarrots, I use frozen crinkle cut carrots
1zucchini, cut in ½" matchsticks
2cupsmushrooms, sliced
2cupsbroccoli florets
1Tablespoonunsalted butter
jasmine rice, sesame seeds (optional for serving)
Instructions
In a small bowl, combine sauce ingredients with whisk. Set aside.
Place sesame oil and olive oil in a deep sauté pan at medium-high heat. When pan sizzles when a drop of water falls on it, add your onions and cook until just translucent (about 4-5 minutes). Add in garlic and stir until just aromatic (less than a minute). Add the rest of the vegetables and stir frequently until they become tender, about 7-8 minutes.
Pour sauce over vegetables and stir to combine. Add butter just before turning off heat. Serve vegetables over jasmine rice, remaining sauce, and top with sesame seeds.