Hibachi Vegetables
A vibrant and tasty dish packed with flavor and nutrition, bringing the exciting experience of teppanyaki dining home.
Ingredients
Vegetables
- 1 medium Zucchini, chopped Use fresh for best flavor
- 1 medium Yellow Squash, chopped Use fresh for best flavor
- 1 cup Bell peppers, chopped Use a mix of colors for visual appeal
- 1 cup Broccoli florets Cut into bite-sized pieces
- 2 medium Carrots, sliced Cut thin for quicker cooking
Seasoning
- 3 tablespoons Soy sauce Adjust for taste preference
- 1 tablespoon Sesame oil For frying
- 2 cloves Garlic, minced Fresh is preferred
- 1 teaspoon Ginger, minced Fresh for best flavor
- to taste Salt Adjust according to preference
- to taste Pepper Adjust according to preference
Instructions
Preparation
- Chop all the vegetables into bite-sized pieces.
Cooking
- Heat sesame oil in a large skillet or wok over medium-high heat.
- Add minced garlic and ginger, sautéing for about 30 seconds.
- Add the vegetables and stir-fry for 5-7 minutes or until vibrant and tender.
- Drizzle soy sauce over the sautéed vegetables, tossing to coat evenly.
- Season with salt and pepper to taste.
- Serve hot as a delicious side or main dish.
Notes
These vegetables are perfect as a side dish alongside grilled meats, rice, or noodles. Garnish with sesame seeds or chopped green onions for an extra pop of flavor! To store leftovers, let them cool completely and transfer to an airtight container; they can be refrigerated for up to 3 days.