Easy Hibachi Vegetables with garlic, zucchini, broccoli, mushrooms, onion, soy sauce, and sesame oil—ready in 20 minutes, no showmanship required.

Okay, confession time: I’ve always been that person who orders the vegetable stir-fry at a hibachi place. Not the steak. Not the shrimp. Just the veggies. Every time. Everyone else at the table gets these big sizzling plates of meat, and I’m sitting there thrilled about broccoli and onions. And you know what? No regrets.

There’s something about that smell—the garlic hitting the hot oil, the hint of sesame, the sound of sizzling zucchini slices getting just a bit of char. It instantly takes me back to this little hibachi place my parents used to take us to when I was a kid. I don’t even remember the name, but I do remember sitting there in absolute awe, watching the chef toss carrots in the air like it was an Olympic event.

Fast forward to a random Tuesday night last month—I had a fridge full of “almost bad” vegetables (you know that stage where everything is like… one day from sadness) and zero desire to follow a complicated recipe. I just wanted something fast, hot, and—let’s be honest—something I could eat out of the pan while standing over the stove.

So I threw together the basics: oil, garlic, a rainbow of veggies, soy sauce, a splash of mirin because it felt right. No expectations. And wow… it worked. Like, better than it had any right to.

Now it’s my go-to for those nights when I want something that tastes like effort but doesn’t require it. No spatula flips, no flames, just fast, cozy, comfort food.

Why You’ll Love This Hibachi Vegetables Recipe?

They’re fast. Like, “I forgot to plan dinner but I still want to feel good about what I’m eating” fast.

They’re flavorful without trying too hard. You get that savory, slightly sweet, garlicky hit that makes your kitchen smell like a Japanese steakhouse—but you made it, in sweatpants, with one hand stirring and the other stealing bites of mushroom.

They’re also super flexible. I’ve made these hibachi veggies with whatever was left in the veggie drawer—snow peas, bell peppers, even half a lonely leek once. Still worked. That’s the magic of a good stir-fry: it doesn’t care about perfection.

Ingredient Notes:

Let’s not overcomplicate things. Here’s what usually goes in, and why it works:

Vegetable oil + sesame oil: You need both. Veg oil keeps things from burning, sesame oil brings that rich, nutty hibachi flavor that honestly makes the whole thing feel legit.
Garlic: Just two cloves, finely chopped. If you’re tempted to toss in more, I support that decision completely.
Onion (yellow or white): Cut into wedges—not too small. You want them to caramelize slightly, not disappear.
Zucchini: Half-moons are the move here. I used to dice it—don’t. It goes mushy fast. Half-moons hold up and cook evenly.
Carrots: Thin slices, so they don’t end up too crunchy. No baby carrots? Regular ones work—just slice thin-ish.
Broccoli: Bite-sized florets. Don’t overthink it. Just cut the big ones smaller so they cook at the same pace.
Mushrooms: I use cremini, but honestly whatever you have is fine. Even a lone shiitake leftover from another recipe works.
Low-sodium soy sauce: Salty, savory, essential. If all you have is the regular stuff, go easy on it—you can always add more.
Mirin: Sweet rice wine that adds just a bit of depth. If you don’t have it, a splash of rice vinegar + sugar does the trick.
Toasted sesame seeds: Optional but lovely. Like jewelry for your veggies.
Black pepper: Freshly ground, right at the end. Just a touch for balance.

How To Make Hibachi Vegetables?

Step 1: Heat the Oils
Get a large skillet or wok hot—medium-high is perfect. Add the vegetable oil and sesame oil. When it starts to shimmer a little, toss in the garlic and onions. Stir-fry for 1–2 minutes. Your kitchen will smell amazing in seconds. Don’t let the garlic burn.

Step 2: Add the Veggies
In go the zucchini, carrots, broccoli, and mushrooms. Stir. Toss. Flip if you’re feeling confident. Cook for 3–4 minutes. You want some color—golden edges on the zucchini, a little softness in the carrots. If the broccoli gets dark green and slightly crispy? You nailed it.

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Step 3: Sauce It Up
Add the soy sauce and mirin. Stir everything around so it’s evenly coated. Let it cook for another 5–7 minutes. Stir now and then, but let it sit long enough to get that slight sear on some of the veggies. Don’t hover. Let it be.

Step 4: Finish & Serve
Sprinkle in black pepper. Taste it—add more soy if it needs it. Transfer to a bowl or serve straight from the skillet (I mean, if it’s just you…). Top with sesame seeds if you’ve got ‘em. Eat hot. Try not to burn your tongue—impossible, but worth it.

Storage Options:

Pop leftovers into an airtight container and stick them in the fridge. They’ll keep for about 3 days, maybe a little longer. Reheat in a skillet for best results—or microwave if you’re in a rush. Still tasty.

Freezing? Eh. I’ve tried. The veggies come out mushy. Not terrible, just not what you want from hibachi-style veggies. I’d say skip it.

Variations and Substitutions:

Add protein: Tofu, shrimp, thin-sliced chicken—just cook it first, set it aside, and toss it back in at the end.
No mirin? Mix 1 tbsp rice vinegar + ½ tsp sugar. Not exact, but it works.
No broccoli? Use green beans, snow peas, or even kale (yep, kale).
Want heat? Red pepper flakes or a drizzle of sriracha never hurt anyone.
Going gluten-free? Swap soy sauce for tamari or coconut aminos. Easy fix.

What to Serve with Hibachi Vegetables?

Steamed rice – Basic but perfect. White, brown, jasmine… whatever you’ve got.
Fried rice – If you want to go full-on hibachi night at home.
Noodles – Udon, soba, or even spaghetti in a pinch. Toss ’em in!
Yum Yum Sauce – If you’ve never had it, Google it. Then thank me later.
Grilled meat or tofu – If you’re feeding a crowd or just really hungry.

Frequently Asked Questions:

Do I need a wok?
Nope. I use a regular old skillet and it works great. Just make sure it’s big and hot.

Can I make it ahead?
Sure. Just reheat in a pan before serving for the best texture.

Will frozen veggies work?
Technically yes, but they release more water, so you lose that seared texture. Fresh is better here.

These Hibachi Vegetables are the kind of dish that makes you feel a little accomplished—even if dinner started with a fridge full of “what am I supposed to do with that?” moments. They’re cozy, fast, flavorful, and surprisingly craveable.

Make them once, and I swear they’ll end up in your regular rotation. Especially on nights when the takeout apps are whispering your name and you just can’t spend more than 20 minutes cooking.

If you make these—or totally wing it and create your own version—I’d love to hear how it turned out. Did your kitchen smell like a steakhouse? Did your roommate steal a bite? Did you eat them all straight from the pan with no shame whatsoever?

Tell me everything.

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Planning to try this recipe soon? Pin it for a quick find later!

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Planning to try this recipe soon? Pin it for a quick find later!

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