Description
These Hibachi Vegetables are sautéed to perfection with a garlicky butter-soy glaze—crispy-tender, full of umami, and faster than takeout. A vibrant and healthy side dish that pairs well with rice, noodles, or your favorite grilled protein.
Ingredients
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2 tbsp vegetable oil
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1 large zucchini, cut into 2-inch sticks
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3 cups broccoli florets
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1 cup mushrooms, sliced
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1 large onion, cut into 1-inch pieces
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2 tbsp salted butter
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2 tsp minced garlic
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1 tbsp soy sauce
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1 tsp garlic powder
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1 tsp onion powder
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1/2 tsp pepper
Instructions
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Preheat a large griddle or skillet over medium-high heat.
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Add the vegetable oil and heat.
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Add zucchini, broccoli, mushrooms, and onion. Cook until slightly softened, stirring occasionally.
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Push the veggies to one side and add butter and garlic. Let it melt and become fragrant.
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Season the vegetables with soy sauce, garlic powder, onion powder, and pepper.
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Stir everything together and cook for about 2 more minutes, until veggies are cooked through but still crisp.
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Serve warm and enjoy!
Notes
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Add sliced carrots or snap peas for variety.
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For extra flavor, drizzle with yum yum sauce or sesame oil.
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Pairs well with hibachi chicken, steak, or fried rice.
Nutrition
- Serving Size: 1 portion
- Calories: 110
- Sugar: 3g
- Sodium: 240mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 5.5 g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 10mg