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.
Course: Dinner, Side Dish
Keyword: hibachi vegetables, sauces for vegetables, vegetables, vegetarian
For the sauce:
For the vegetables:
1cupcarrots, I use frozen crinkle cut carrots
1zucchini, cut in ½" matchsticks
jasmine rice, sesame seeds (optional for serving)
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.