Hibachi Vegetables in 20 Minutes

4.91 from 32 votes

Hibachi Vegetables in 20 Minutes

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

Cook Time15

Total Time20

Course: Dinner, Side Dish

Cuisine: Asian

Keyword: hibachi vegetables, sauces for vegetables, vegetables, vegetarian

Servings: people

Calories: 129kcal

Author: Kathryn

Ingredients

For the sauce:

3 Tablespoons soy sauce low-sodium
1 Tablespoon honey
1 teaspoon hoisin sauce
¼ teaspoon black pepper

For the vegetables:

2 teaspoons sesame oil
2 Tablespoons olive oil
1 onion sliced
3 cloves garlic
1 cup carrots I use frozen crinkle cut carrots
1 zucchini cut in ½" matchsticks
2 cups mushrooms sliced
2 cups broccoli florets
1 Tablespoon unsalted 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 sautÃ© 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.

Nutrition