Can I make hibachi vegetables without a griddle?

Absolutely! A large cast iron skillet or any wide, heavy-bottomed pan works perfectly. The key is high heat and enough space for the vegetables to sear rather than steam.

My vegetables seem too watery. What went wrong?

This typically happens when the pan isn't hot enough or when it's overcrowded. Make sure your cooking surface is properly preheated and consider cooking in batches if needed. Also, avoid washing mushrooms right before cooking—just wipe them clean with a damp paper towel.

How can I make this recipe vegan?

Simply substitute the butter with vegan butter or additional oil. You might want to add a bit more soy sauce or a splash of mushroom broth for added umami if omitting the butter.

Can I prep the vegetables ahead of time?

Yes! Cut all your vegetables up to 24 hours in advance and store them in separate containers or bags in the refrigerator. This makes the actual cooking process incredibly quick.

Hibachi Vegetables Recipe

Description

Enjoy restaurant-style Hibachi Vegetables at home with this easy and flavorful recipe. Fresh zucchini, broccoli, mushrooms, and onions are quickly sautéed with garlic, butter, and savory seasonings, making for a colorful and healthy side dish that pairs perfectly with your favorite main course.

Ingredients

Units Scale

Main Vegetables
2 Tablespoons vegetable oil
1 large zucchini, cut into 2-inch sticks
3 cups broccoli florets
1 cup mushrooms, sliced
1 large onion, cut into 1-inch pieces
For Seasoning
2 Tablespoons salted butter
2 teaspoons minced garlic
1 Tablespoon soy sauce
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon pepper

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Instructions

Preheat the Pan: Heat a large griddle or skillet over medium-high heat until it is hot, ensuring an even cooking surface for the vegetables.
Cook the Vegetables: Add the vegetable oil to the pan and allow it to warm. Once hot, add the zucchini sticks, broccoli florets, sliced mushrooms, and onion pieces. Stir and cook the vegetables until they start to soften, stirring occasionally for even cooking.
Add Aromatics and Season: Push the vegetables to one side of the griddle. Add the salted butter and minced garlic to the open side, letting them melt and become fragrant. Sprinkle the soy sauce, garlic powder, onion powder, and pepper over the vegetables, then mix everything together so the veggies are well coated in the buttery, garlicky seasoning.
Finish Cooking: Continue to cook for another 2 minutes, stirring occasionally, until the vegetables are tender yet still crisp and flavorful.
Serve: Transfer the cooked hibachi vegetables to a serving plate and enjoy immediately as a delicious side dish.

Notes

For extra flavor, garnish with sesame seeds or chopped scallions.
You can substitute the vegetables with your favorites such as carrots or bell peppers.
Serve alongside hibachi rice or grilled meats for a complete meal.
Adjust soy sauce and spices to taste for your preferred flavor profile.

Nutrition

Serving Size: about 1 cup
Calories: 101
Sugar: 3g
Sodium: 335mg
Fat: 8g
Saturated Fat: 2.5g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 7g
Fiber: 2g
Protein: 2g
Cholesterol: 7mg

Description

Ingredients

Main Vegetables

For Seasoning

Instructions

Notes

Nutrition