Hibachi Vegetables
Cooking hibachi vegetables at home has several benefits, making it a versatile and customizable dish for various tastes and dietary preferences. It’s an easy way to enjoy hibachi flavors without the need for a full grill setup, and it allows for healthier adjustments by controlling the amount of oil and seasoning. Hibachi vegetables can be served as a side or made into a main dish with the addition of proteins. The fun part is customizing them with sauces, spices, or other ingredients.
Ingredients
- 1 tablespoons butter
- 2 tablespoons vegetable oil
- 1 cup onion quartered and thinly sliced
- 2 cup zucchini cut into strips
- 2 cup yellow squash cut into strips
- 1 cup mushrooms sliced
- 1 teaspoon soy sauce
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
Instructions
- Heat a wok or large skillet over medium-high heat. Add butter and let it melt, then add the oil.
- Sauté the sliced onion for about 2 minutes until softened and translucent.
- Add the zucchini, yellow squash, and mushrooms. Pour in the soy sauce, and season with salt and black pepper.
- Stir frequently and cook until the vegetables are softened and golden brown, about 10 minutes.
- Serve warm, optionally garnished with sesame seeds or green onions, and enjoy alongside hibachi-style fried rice and Yum Yum Sauce.