Hibachi Vegetables
Bold stir-fried flavor meets cozy takeout vibes in these hibachi vegetables made with mushrooms, zucchini, carrots, broccoli, and a savory-sweet soy glaze. Crisp-tender and glossy, these veggies are the perfect quick weeknight side or main over rice or noodles.
4
servings
Ingredients
Vegetables & Aromatics
- 1 tbsp (15 ml) vegetable oil or avocado oil
- 2 tsp (10 ml) sesame oil toasted
- 2 cloves garlic finely minced
- 1/2 (0.5) yellow onion cut into wedges
- 1 zucchini sliced into 1/4-inch half-moons
- 1 cup (130 g) baby carrots sliced into coins
- 2 cups (150 g) broccoli florets chopped small
- 1 cup (70 g) mushrooms thickly sliced (shiitake or baby bella)
Sauce & Finish
- 2 tbsp (30 ml) low-sodium soy sauce
- 2 tsp (10 ml) mirin
- black pepper freshly ground, to taste
- 1 tbsp (9 g) sesame seeds lightly toasted, for serving
Equipment
- Large Wok or Skillet
- Cutting board
- Sharp knife
- Measuring spoons
Instructions
- Heat your oils: In a large wok or skillet over medium-high heat, add the vegetable oil and sesame oil. Once shimmering, add the minced garlic and onion. Stir-fry for 1 to 2 minutes, until fragrant and the onions start to soften.
- Add the vegetables: Add the zucchini, sliced carrots, broccoli florets, and mushrooms. Stir-fry for 3 to 4 minutes, tossing frequently so the veggies get a little color but stay crisp-tender.
- Soy-mirin splash: Pour in the soy sauce and mirin. Continue stir-frying, tossing everything to coat evenly and let it cook for another 5 to 7 minutes until vegetables are just tender with a little bite.
- Pepper and serve: Finish with freshly ground black pepper to taste. Remove from heat, scoop into serving bowls, sprinkle with sesame seeds, and serve hot.
Notes
These hibachi vegetables are incredibly forgiving—add or swap your favorite veggies, or toss in tofu or shrimp for extra protein. Great as a stand-alone main over rice, as a side, or for next-day fried rice.
Storage: Store leftovers in an airtight container in the refrigerator up to 3 days. Reheat in a skillet for best texture; microwaving is fine but will soften the veggies further. Can be frozen, but may become noticeably softer after thawing.
Nutrition
Calories: 120kcal | Carbohydrates: 14g | Protein: 5g | Fat: 5g | Saturated Fat: 0.8g | Sodium: 680mg | Potassium: 510mg | Fiber: 4g | Sugar: 6g | Vitamin A: 6200IU | Vitamin C: 90mg | Calcium: 65mg | Iron: 2.1mg