Low Fat Hibachi Vegetables
Bring the vibrant flavors of Japanese cuisine to your kitchen with this Low Fat Hibachi Vegetables recipe, a deliciously healthy twist on a classic favorite! Packed with a colorful medley of zucchini, carrot, mushrooms, broccoli, red bell pepper, and onion, these stir-fried veggies are infused with the umami-rich taste of light soy sauce and a hint of sesame oil. Prepared in just 30 minutes, this guilt-free dish uses minimal oil, relying on cooking spray for a light touch, while fragrant garlic and crunchy sesame seeds add layers of flavor and texture. Perfect as a quick side dish or a plant-based main when paired with steamed rice or noodles, this low-fat recipe makes eating healthy a flavorful affair.
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Recipe Information
Ingredients
- 1 medium Zucchini
- 1 medium Carrot
- 1 cup Mushrooms
- 1 cup Broccoli florets
- 1 medium Red bell pepper
- 1 small Onion
- 2 cloves Garlic
- 2 tablespoons Light soy sauce
- 1 teaspoon Sesame oil
- 1 as needed Cooking spray
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 tablespoon Sesame seeds
Instructions
Wash all vegetables thoroughly.
Slice the zucchini into half-moon shapes, about 1/4 inch thick.
Peel the carrot and slice it into thin rounds.
Clean the mushrooms and slice them into even pieces.
Cut the broccoli into small florets.
Remove seeds and core the red bell pepper, then cut into strips.
Peel and slice the onion thinly.
Mince the garlic cloves finely.
Heat a large non-stick skillet or wok over medium-high heat. Once hot, coat it lightly with cooking spray.
Add the garlic to the pan and sauté for 30 seconds until fragrant.
Add the onion slices and continue cooking for 2 minutes until they start to soften.
Add the broccoli, carrot, zucchini, and bell pepper to the pan. Stir-fry for 5-7 minutes, until the vegetables are tender-crisp.
Toss in the mushrooms and continue stir-frying for an additional 2 minutes.
Drizzle the light soy sauce and sesame oil over the vegetables. Season with salt and black pepper. Mix well.
Sprinkle the sesame seeds over the vegetables and toss lightly to combine.
Serve the hibachi vegetables immediately, either as a side dish or as a main meal with some steamed rice or noodles.
Nutrition Facts
Calories |
380 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.8 g | 27% | |
| Saturated Fat | 3.1 g | 16% | |
| Polyunsaturated Fat | 7.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2910 mg | 127% | |
| Total Carbohydrate | 39.6 g | 14% | |
| Dietary Fiber | 12.0 g | 43% | |
| Total Sugars | 19.2 g | ||
| Protein | 15.9 g | 32% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 153 mg | 12% | |
| Iron | 3.8 mg | 21% | |
| Potassium | 1625 mg | 35% | |
*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.
