Hibachi Vegetables
Hibachi vegetables: zucchini, broccoli, mushrooms and onion seared in oil on a hot griddle or skillet, then finished with butter, garlic, soy sauce, garlic powder, onion powder and pepper. Serves 6.
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Ingredients
- 2 tablespoons vegetable oil
- 1 large zucchini cut into 2-inch sticks
- 3 cups broccoli florets
- 1 cup mushrooms sliced
- 1 large onion cut into 1-inch pieces
- 2 tablespoons salted butter
- 2 teaspoons garlic minced
- 1 tablespoon soy sauce
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon pepper
Instructions
- Preheat a large griddle or a large skillet over medium-high heat.
- Add the vegetable oil. Once the oil is hot, add the zucchini, broccoli, mushrooms and onion. Cook until the vegetables have started to soften.
- Add the butter and minced garlic to one side of the pan. Season the vegetables with the soy sauce, garlic powder, onion powder and pepper. Mix the vegetables with the melted butter and cook until they are cooked through, about 2 minutes.
- Transfer the vegetables to a plate and serve hot.
Notes
Cut the vegetables the same size and make sure the pan is hot before they go in. Refrigerate leftovers within 2 hours and eat within 3 to 4 days. Reheat to 165°F.
Nutrition
Serving: 1servingCalories: 117kcalCarbohydrates: 8.6gProtein: 3gFat: 8.8gSodium: 199mgFiber: 2.4gSugar: 3.5g
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