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Easy Hibachi Vegetables Recipe

Easy Hibachi Vegetables Recipe

Sizzling restaurant-style hibachi vegetables tossed in garlicky soy-butter with a hint of sesame. Fast, colorful, and craveable.
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Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 4

Ingredients
 

Main Ingredients

  • 3.5 tbsp low-sodium soy sauce
  • 1 tbsp rice vinegar
  • 1 tsp granulated sugar
  • 1 tsp toasted sesame oil
  • 2 cup broccoli florets
  • 1 cup carrot matchsticks
  • 1.25 cup red bell pepper strips
  • 1.25 cup sliced yellow onion
  • 2.5 cup sliced zucchini half-moons
  • 2 cup sliced mushrooms
  • 1.5 tbsp neutral cooking oil vegetable or avocado oil
  • 1.5 tbsp unsalted butter
  • 2 tsp minced garlic
  • 0.5 tsp minced fresh ginger
  • 0.25 tsp kosher salt to taste
  • 0.5 tsp ground black pepper
  • 1 tsp sesame seeds toasted if you have them
  • 2 tbsp thinly sliced green onions

Instructions

Preparation Steps

  • Whisk soy sauce, rice vinegar, sugar, sesame oil, and black pepper in a small bowl; set aside.
  • Prep all veggies and pat them dry so they sear instead of steam.
  • Heat a large skillet or griddle over high heat until very hot.
  • Add the neutral oil. Sear broccoli and carrots, tossing, for 2 to 3 minutes.
  • Stir in onion and bell pepper. Cook until edges char slightly, about 2 minutes.
  • Add zucchini and mushrooms. Sear, stirring occasionally, 2 to 3 minutes until crisp-tender.
  • Push veggies to the sides. Melt butter in the center; sizzle garlic and ginger for 20 seconds.
  • Pour in the sauce and toss to coat. Cook 1 minute until glossy and reduced slightly.
  • Taste and season with salt if needed. Finish with sesame seeds and green onions.

Notes

Make it a meal: add seared shrimp, chicken, or tofu in the last few minutes. For heat, stir in a dab of chili-garlic sauce with the soy mixture. Leftovers keep 3–4 days refrigerated; reheat in a hot skillet to revive the sear.
This recipe is an original creation inspired by classic Easy Hibachi Vegetables Recipe flavors. All ingredient ratios and instructions are independently developed.