Low Carb Hibachi Vegetables
Transform your dinner table with these vibrant and flavorful Low Carb Hibachi Vegetables, a quick and easy stir-fry bursting with freshness and umami. Featuring a medley of tender-crisp zucchini, broccoli, carrots, mushrooms, and red bell peppers, this recipe is infused with the bold aromatics of garlic, ginger, and a savory sesame-soy sauce. Perfectly seared on a hot skillet or hibachi grill pan, these Japanese-inspired vegetables are topped with toasted sesame seeds for a nutty finish. Ready in just 25 minutes, this low-carb, gluten-free side dish or vegetarian main is ideal for healthy weeknight dinners or meal prep. Enjoy all the excitement of hibachi cooking at home while staying committed to your wellness goals!
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Recipe Information
Ingredients
- 1 medium Zucchini
- 200 grams Mushrooms
- 1 medium Carrot
- 1 cup Broccoli
- 1 small Onion
- 1 medium Red bell pepper
- 2 cloves Garlic
- 1 inch Ginger
- 2 tablespoons Soy sauce
- 1 tablespoon Sesame oil
- 1 tablespoon Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 1 tablespoon Sesame seeds
Instructions
Begin by washing all the vegetables thoroughly.
Cut the zucchini into half moons, slice the mushrooms, julienne the carrot, cut the broccoli into small florets, thinly slice the onion, and cut the red bell pepper into thin strips.
Finely mince the garlic cloves and grate or mince the ginger.
Heat a large skillet or hibachi grill pan over medium-high heat and add olive oil.
Once the oil is hot, add the garlic and ginger, stirring quickly for about 30 seconds until fragrant.
Add the sliced onion and red bell pepper to the pan. Saute for about 2 minutes until they start to soften.
Add the carrots, zucchini, mushrooms, and broccoli to the pan. Stir-fry all the vegetables together, cooking for about 4-5 minutes until they're tender but still crisp.
Pour the soy sauce and sesame oil over the vegetable mixture. Add salt and pepper, stirring to ensure the seasonings are evenly distributed.
Continue to cook for an additional 2 minutes to meld flavors and slightly caramelize the vegetables.
Sprinkle the sesame seeds over the vegetables and toss them one last time.
Remove the pan from heat, and transfer the vegetables to a serving dish. Serve hot as a side dish or main entrée.
Nutrition Facts
Calories |
719 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.1 g | 55% | |
| Saturated Fat | 6.4 g | 32% | |
| Polyunsaturated Fat | 12.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5967 mg | 259% | |
| Total Carbohydrate | 65.2 g | 24% | |
| Dietary Fiber | 15.6 g | 56% | |
| Total Sugars | 32.6 g | ||
| Protein | 21.6 g | 43% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 198 mg | 15% | |
| Iron | 4.8 mg | 27% | |
| Potassium | 2620 mg | 56% | |
*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.
