Hibachi Vegetables Recipes

JAPANESE HIBACHI VEGETABLES RECIPE

Japanese Hibachi Vegetables Recipe image

Make Japanese-steakhouse style Hibachi Vegetables at home in under 20 minutes. Here is the quick and easy recipe.

Provided by Neha Mathur

Time 15m

Number Of Ingredients 11

Ingredients

1 tablespoon vegetable oil
2 tablespoons butter (salted or unsalted, replace with oil for vegan)
1 teaspoon minced ginger
1 teaspoon minced garlic
1 large zucchini (cut into batons)
1 cup sliced onions
1 cup broccoli (cut into small florets)
1 cup sliced button mushrooms
2 teaspoons dark soy sauce (use tamari for gluten-free)
1/4 teaspoon salt
1/4 teaspoon pepper

Steps:

Heat vegetable oil and butter in a large wok over medium-high heat.
Add garlic and ginger and sauté for 4-5 seconds.
Add zucchini, onions, broccoli florets, and mushroom, and saute for a minute.
Now add salt, pepper, and soy sauce and mix well.
Cook uncovered for 6-8 minutes until the liquid released by the vegetables is evaporated and the vegetables are slightly charred, stirring frequently.
Serve hot.

Nutrition Facts : Calories 122 kcal, Carbohydrate 8 g, Protein 3 g, Fat 10 g, SaturatedFat 4 g, Cholesterol 15 mg, Sodium 233 mg, Fiber 2 g, Sugar 4 g, ServingSize 1 serving

HIBACHI VEGETABLES

Hibachi Vegetables image

Want your favorite Japanese steakhouse hibachi vegetables at home? Cook up this quick and easy 20-minute recipe!

Provided by The Cooking Jar

Time 20m

Yield 4

Number Of Ingredients 12

Ingredients

2 tablespoons butter
1 tablespoon oil
1/2 tablespoon garlic, minced
1/2 medium sweet/yellow onion, roughly chopped
1 zucchini, cut into strips
1 cup carrots, sliced
2 cups broccoli florets
8 oz. mushrooms, quartered
1 tablespoon soy sauce
2 tablespoons teriyaki sauce
1/2 teaspoon sesame seeds (optional)
Salt and pepper to taste

Steps:

Over medium-high heat melt butter, add oil and saute garlic and onions for 2 minutes until soft.
Add zucchini, carrots, broccoli and mushrooms.
Pour in soy sauce, teriyaki sauce and season with salt and pepper to taste.
Cook for 10 minutes until tender.
Dish and serve hot sprinkled with toasted sesame seeds and hibachi rice or hibachi noodles.
Enjoy!

Nutrition Facts : Calories 150 calories, Sugar 6.8 g, Sodium 1090.6 mg, Fat 9.9 g, SaturatedFat 4.2 g, TransFat 0.2 g, Carbohydrate 13.2 g, Fiber 3.2 g, Protein 4.9 g, Cholesterol 15.3 mg

HIBACHI SHRIMP AND VEGETABLES

Hibachi Shrimp and Vegetables image

Very simple recipe for hibachi shrimp and vegetables. Feel free to mix up some of the fabled white sauce to accompany this.

Provided by jdwhite1030

Categories Japanese

Time 30m

Yield 2-4 serving(s)

Number Of Ingredients 10

Ingredients

20 -30 shrimp
2 tablespoons butter
1 tablespoon soy sauce
2 teaspoons lemon juice
1 teaspoon olive oil
1 onion, sliced
1 zucchini, sliced
2 tablespoons butter
1 tablespoon soy sauce
1 teaspoon olive oil

Steps:

Remove shells and tails from shrimp.
Slice onion and zucchini.
Place 2 pans on the stove and turn them to medium-high heat.
Drizzle olive oil into both of the pans.
Wait about 3 minutes for pans to become hot.
Add butter, shrimp, and vegetables into separate pans.
Add soy sauce and lemon juice.
Stir regularly.
After 6 minutes or until hot throughout, turn off heat for vegetables.
After 4-6 minutes or until pink throughout, turn off heat for shrimp.
Combine on plate and enjoy!

Nutrition Facts : Calories 336.6, Fat 28.5, SaturatedFat 15.4, Cholesterol 136.7, Sodium 1558, Carbohydrate 10.1, Fiber 2.1, Sugar 5.2, Protein 12.1

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