Hibachi Vegetables In 20 Minutes Recipes

JAPANESE HIBACHI VEGETABLES RECIPE

Steps:

• Heat vegetable oil and butter in a large wok over medium-high heat.
• Add garlic and ginger and sauté for 4-5 seconds.
• Add zucchini, onions, broccoli florets, and mushroom, and saute for a minute.
• Now add salt, pepper, and soy sauce and mix well.
• Cook uncovered for 6-8 minutes until the liquid released by the vegetables is evaporated and the vegetables are slightly charred, stirring frequently.
• Serve hot.

HIBACHI VEGETABLES

Steps:

• Over medium-high heat melt butter, add oil and saute garlic and onions for 2 minutes until soft.
• Add zucchini, carrots, broccoli and mushrooms.
• Pour in soy sauce, teriyaki sauce and season with salt and pepper to taste.
• Cook for 10 minutes until tender.
• Dish and serve hot sprinkled with toasted sesame seeds and hibachi rice or hibachi noodles.
• Enjoy!

HIBACHI VEGETABLES IN 20 MINUTES

Steps:

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