Hibachi Vegetables
These Hibachi Vegetables combine garlic, zucchini, broccoli, carrots, mushrooms, and onion in a savory soy-mirin sauce, delivering quick and flavorful results inspired by classic Japanese steakhouse stir-fry.
Servings
Ingredients
- 2 tablespoons vegetable oil
- 1 tablespoon sesame oil
- 2 garlic cloves finely minced
- 1 small yellow onion cut into wedges
- 1 medium zucchini sliced into half-moons
- 1 cup baby carrots thinly sliced
- 2 cups broccoli florets cut into bite-sized pieces
- 6 ounces mushrooms stemmed and sliced
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon mirin sweet rice wine
- 1 teaspoon toasted sesame seeds
- Freshly ground black pepper to taste
Instructions
Prepare the Cooking Surface
- In a large wok or deep skillet, heat the vegetable oil and sesame oil over medium-high heat until shimmering.
Sauté Aromatics
- Add the minced garlic and onion wedges. Stir-fry for approximately 1–2 minutes, or until the garlic becomes fragrant and the onions begin to soften.
Add the Vegetables
- Incorporate the zucchini, carrots, broccoli, and mushrooms into the pan. Stir-fry for 3–4 minutes, allowing the vegetables to sear slightly and begin to caramelize.
Introduce the Sauce Components
- Pour in the low-sodium soy sauce and mirin. Toss the vegetables to ensure even coating with the sauce. Continue cooking for an additional 5–7 minutes, stirring occasionally, until the vegetables are tender but retain slight crispness.
Finish and Serve
- Season with freshly ground black pepper to taste. Transfer the hibachi vegetables to a serving platter and garnish with toasted sesame seeds. Serve immediately as a side dish or over steamed rice for a light main course.
Notes
To ensure this dish is gluten-free, substitute the soy sauce with a certified gluten-free variety such as tamari or coconut aminos. Additionally, verify that the mirin and sesame oil used are labeled gluten-free, as some brands may contain additives or undergo cross-contamination during processing.