Hibachi Vegetables

4.52 from 25 votes

Hibachi Vegetables are made with fresh yellow squash, zucchini, mushrooms, and onions. It is the same Japanese style restaurant version in the comfort of your own home.

Prep Time15

Cook Time15

Total Time30

Course: Side Dish

Cuisine: Japanese

Keyword: hibachi vegetables

Servings:

Calories: 128kcal

Author: LaKita Anderson

Equipment

1 Wok or Large Skillet

Ingredients

1 tablespoon butter
2 tablespoons vegetable oil or olive oil
1 cup onion, quartered and thinly sliced
2 cups zucchini, cut into strips
2 cups yellow squash, cut into strips (
1 cup mushrooms, sliced
2 teaspoons soy sauce
¼ teaspoon salt
¼ teaspoon ground black pepper

Instructions

Begin the easy recipe by heating the wok or large skillet over medium-high heat. Add the 1 tablespoon butter and once it melts add in the 2 tablespoons oil.
Add the 1 cup sliced onion and saute for 2 minutes until it begins to soften and become translucent.
Add in the prepared 2 cups zucchini, 2 cups yellow squash, and 1 cup mushrooms.
Next, add in the 2 teaspoons soy sauce, ¼ teaspoon salt, and ¼ teaspoon ground black pepper. Continue to cook, stirring frequently until the vegetables soften to your preference, about 10 minutes.
Serve warm with hibachi style fried rice and yum yum sauce. Store any leftovers in the refrigerator in an airtight container up to 3 days.

Nutrition