Hibachi-style Vegetables
40aprons.com/hibachi-vegetables-side-dish/Ready in just 15 minutes these hibachi vegetables are one of my favorite Asian-inspired side dishes, perfect for building either a hibachi meal or a regular rice bowl!
Recipe Makes (Approximate):
Equipment
- large cast iron skillet or wok
Ingredients
- 2 teaspoons sesame oil
- 1 tablespoon avocado oil
- 1 large zucchini (quartered and cut into 2" pieces)
- 1 large white onion (halved and cut into ½" pieces)
- 8 ounces baby bella mushrooms (or white mushrooms, quartered)
- 1 tablespoon butter
- 1 tablespoon soy sauce
- salt and pepper (to taste)
Instructions
- In a large skillet or wok, heat the sesame oil and avocado oil on a medium high heat.
- Add the sliced onion, mushrooms, zucchini, butter, soy sauce, and a little salt and pepper to skillet. Sauté until vegetables are tender, about 6-8 minutes.
- Taste to see if you want to add more salt and pepper before serving.
Recipe Notes
Choosing the right pan: Use the biggest wok or cast iron skillet you have, or work in batches. The key to hibachi-style vegetables, as they're usually cooked on a flat top is to get the pan very hot, and not to overcrowd it so the veggies steam rather than brown.
Leftovers & storage: I think hibachi vegetables are best enjoyed as soon as they're made, but they'll also warm through well in the microwave for meal prep bowls, or on the stovetop to add a bit more of that signature hibachi flavor. Leftovers will keep in the refrigerator for up to 4 days, but I'd not recommend freezing them because of the water content.
Nutrition Information (Approximate)
Calories: 118calProtein: 3gFat: 9gSaturated Fat: 3gTrans Fat: 0.1gCholesterol: 8mgSodium: 285mgPotassium: 530mgTotal Carbs: 9gFiber: 2gSugar: 5gNet Carbs: 7gVitamin A: 250IUVitamin C: 17mgCalcium: 33mgIron: 1mg
https://40aprons.com/hibachi-vegetables-side-dish/