Hibachi Vegetables
These Hibachi Vegetables are crisp-tender, buttery, and full of classic Japanese steakhouse flavor — without the restaurant price. Fresh zucchini, broccoli, and bell peppers cook quickly in garlic, soy sauce, and butter for an easy, budget-friendly side dish that pairs perfectly with chicken, steak, shrimp, or fried rice.
Servings: 4
Ingredients
- 2 Tablespoons Avocado Oil
- 1 Large Zucchini cut into approximately 2 inch spears
- 2 cups Broccoli Florets sliced into flatter pieces
- 1 Green Bell Pepper cut into 1 inch pieces
- 1 Red Bell Peppers cut into 1 inch pieces
- ½ teaspoon Pepper
- ½ teaspoon Salt
- 3 cloves Garlic minced (or 1 Tablespoon pre-minced garlic)
- 2 Tablespoons Soy Sauce
- 2 Tablespoons Butter
Instructions
- Preheat a large skillet, griddle or cast iron pan over medium high heat.
- Add 2 tablespoons of oil to the pan.
- Add 1 zucchini, 2 cups of broccoli florets, 1 red and green bell pepper, to the pan. Season them with 1/2 teaspoon of salt and 1/2 teaspoon of pepper and cook until they start to soften (3-4 minutes).
- Add 3 cloves of minced garlic to the pan and sauté with the other vegetables over medium high until they are tender (8-10 minutes).
- Toss in 2 tablespoons of butter and 2 tablespoons of soy sauce. Sauté for a few minutes until the butter is melted and all veggies are coated.
- Remove from the pan and serve while warm. Enjoy!
Video
Notes
You can use vegetable, canola or peanut oil instead of the avocado oil if you prefer.
Coconut aminos can be used instead of Soy Sauce in this recipe for a gluten free option.
Nutrition
Calories: 159kcal | Carbohydrates: 9g | Protein: 4g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 15mg | Sodium: 860mg | Potassium: 420mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1600IU | Vitamin C: 112mg | Calcium: 43mg | Iron: 1mg
