Hibachi Vegetables
Bring the vibrant flavors of Japanese-inspired cuisine straight to your kitchen with this irresistible Hibachi Vegetables recipe! A colorful medley of zucchini, mushrooms, broccoli, carrots, and onions is stir-fried to perfection in sesame oil and butter, creating that signature rich and nutty flavor. Enhanced by aromatic garlic, a splash of soy sauce, and a touch of tangy lemon juice, these perfectly seasoned veggies are topped with a sprinkle of sesame seeds for added texture and visual appeal. Ready in just 30 minutes, this dish is ideal as a quick and healthy side or a satisfying vegetarian main course. Whether you're recreating the magic of a hibachi grill or simply looking for a flavorful way to enjoy fresh produce, this recipe is sure to impress! Keywords: Hibachi Vegetables Recipe, stir-fried vegetables, Japanese-inspired side dish, quick vegetarian recipe, healthy stir-fry.
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Recipe Information
Ingredients
- 1 medium Zucchini
- 200 grams Mushrooms
- 200 grams Broccoli
- 1 large Carrot
- 1 medium Onion
- 2 tablespoons Soy sauce
- 1 tablespoon Sesame oil
- 2 tablespoons Butter
- 2 cloves Garlic
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 tablespoon Lemon juice
- 1 tablespoon Sesame seeds
Instructions
Start by preparing the vegetables. Slice the medium zucchini into half-moon shapes, slice the mushrooms, chop the broccoli into small florets, julienne the large carrot, and slice the medium onion into thin wedges.
Mince the garlic cloves and set aside.
Heat a large skillet or griddle over medium-high heat and add the sesame oil and 1 tablespoon of butter. Allow the butter to melt and combine with the oil, creating a rich cooking base.
Add the sliced onion and julienned carrot to the skillet. Stir-fry for about 2 minutes until the onions become slightly translucent.
Add the broccoli florets to the skillet. Stir-fry for another 3 minutes while covering the skillet for a short period to help steam the broccoli.
Add the sliced zucchini and mushrooms to the skillet. Continue stir-frying for an additional 3-4 minutes until the mushrooms are tender and the zucchini is slightly golden.
Add the minced garlic to the skillet along with the remaining 1 tablespoon of butter. Stir well to ensure the garlic is evenly distributed.
Pour the soy sauce over the vegetables, and season with salt and black pepper. Stir to combine all ingredients and allow them to cook for another minute.
Squeeze the lemon juice over the vegetables and give a final toss to coat everything in the sauce.
Taste and adjust seasoning if necessary. Sprinkle the sesame seeds over the top before serving.
Serve the hibachi vegetables hot as a delicious side dish or a healthy main course.
Nutrition Facts
Calories |
660 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.3 g | 57% | |
| Saturated Fat | 17.6 g | 88% | |
| Polyunsaturated Fat | 8.0 g | ||
| Cholesterol | 62 mg | 21% | |
| Sodium | 2687 mg | 117% | |
| Total Carbohydrate | 53.0 g | 19% | |
| Dietary Fiber | 15.1 g | 54% | |
| Total Sugars | 21.6 g | ||
| Protein | 21.5 g | 43% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 236 mg | 18% | |
| Iron | 4.8 mg | 27% | |
| Potassium | 2474 mg | 53% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
