Hibachi Vegetables
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.
Servings: 4
Calories: 128kcal
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.
Video
Nutrition
Calories: 128kcal | Carbohydrates: 9g | Protein: 3g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 8mg | Sodium: 344mg | Potassium: 453mg | Fiber: 2g | Sugar: 5g | Vitamin A: 326IU | Vitamin C: 24mg | Calcium: 30mg | Iron: 1mg
