Hibachi Vegetables in 20 Minutes

Hibachi Vegetables in 20 Minutes

from wornslapout.com
20 min
6 servings

These hibachi vegetables are an at-home version of what you find at your favorite Japanese steakhouse. Use whatever vegetables you have at home and have the meal ready in under 20 minutes.

Ingredients

  • 3 Tablespoons soy sauce (low-sodium)
  • 1 Tablespoon honey
  • 1 teaspoon hoisin sauce
  • 1/4 teaspoon black pepper
  • 2 teaspoons sesame oil
  • 2 Tablespoons olive oil
  • 1 onion, sliced
  • 3 cloves garlic
  • 1 cup carrots, I use frozen crinkle cut carrots
  • 1 zucchini, cut in 1/2" matchsticks
  • 2 cups mushrooms, sliced
  • 2 cups broccoli florets
  • 1 Tablespoon unsalted butter
  • jasmine rice, sesame seeds ((optional for serving) )

Directions

  1. 1

    In a small bowl, combine sauce ingredients with whisk. Set aside.

  2. 2

    Place sesame oil and olive oil in a deep sauté pan at medium-high heat. When pan sizzles when a drop of water falls on it, add your onions and cook until just translucent (about 4-5 minutes). Add in garlic and stir until just aromatic (less than a minute). Add the rest of the vegetables and stir frequently until they become tender, about 7-8 minutes.

  3. 3

    Pour sauce over vegetables and stir to combine. Add butter just before turning off heat. Serve vegetables over jasmine rice, remaining sauce, and top with sesame seeds.