1 1/2 cups zucchini
1 large yellow onion
1 cup carrots
8 ounces mushrooms
2 tablespoons neutral oil
For the sauce:
1/4 cup light soy sauce
1 tablespoon honey
1 teaspoon sesame oil
1/4 teaspoon white pepper
1 teaspoon sesame seeds, for garnish
- To begin, prepare your vegetables. Wash and cut your zucchini into quarters lengthwise, and then slice into quarter rounds. Peel and cut your onion into wedges. Peel and cut your carrot in half lengthwise, then into half coins. Clean and quarter mushrooms.
- Next, combine all the sauce ingredients in a small bowl. Stir to combine. Set aside.
- Heat a large skillet over medium high heat. Add 2 tablespoons of neutral oil, along with the sliced carrots and onions. Stir fry for about 2 minutes. Add the zucchini to the pan and continuing sautéing for another 2 minutes, until the veggies are getting golden brown around the edges. Finally, move the vegetables to the edges of the pan and drop the mushrooms in the middle. Let them cook undisturbed for about two minutes to develop a nice sear, then toss in with the other vegetables.
- Add the sauce ingredients to the pan of vegetables still over medium-high heat. Coat the veggies in the sauce and let the sauce heat through until it clings to the sauteed vegetables. Taste and adjust seasoning.
- Transfer the hibachi vegetables to a serving platter and top with sesame seeds.
- Serve this amazing side dish with Benihana-style fried rice and yum yum sauce for a delicious and satisfying vegetarian meal, or with shrimp hibachi or grilled salmon hibachi for your seafood-loving family and friends.
Substitute an equivalent amount of your favorite vegetables in the hibachi mix. Good alternatives include broccoli, red bell peppers, snow peas, yellow squash and bamboo shoots.
- Prep Time: 20
- Cook Time: 15
- Category: Dinner, Lunch
- Method: Stovetop
- Cuisine: Japanese, American
Keywords: hibachi vegetable recipe