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Delightful Hibachi Style Mixed Vegetables

Recreate the magic of Japanese cuisine at home with this recipe for delightful Hibachi-style mixed vegetables. Using fresh squash, mushrooms, onions and bell peppers, this dish is packed with flavors and textures, served with a light yet savory soy-sesame dressing.
2
25 min
TOTAL TIME
173
CALORIES
$1.54
PER SERVING
Delightful Hibachi Style Mixed Vegetables
Ingredients
11 INGREDIENTS
4 SERVINGS
Unsalted Butter
1 tbsp unsalted butter
Zucchinis
2 medium zucchinis
cut into 1/4 inch slices
Sesame Oil
1 tsp sesame oil
Salt And Black Pepper
salt and black pepper
as needed
Yellow Squash
2 whole yellow squash
cut into 1/4 inch slices
Button Mushrooms
1 cup button mushrooms
sliced
Low Sodium Soy Sauce
2 tsp low sodium soy sauce
Garlic
2 cloves garlic
minced
Onion
1 medium onion
thinly sliced
Red Bell Pepper
1 whole red bell pepper
deseeded and sliced
Olive Oil
2 tbsp olive oil
Directions
8 STEPS
10 min
PREP TIME
15 min
COOK TIME
25 min
TOTAL TIME
1
Heat a wok or a large skillet on medium-high heat.
2
Add unsalted butter. Once it melts, pour in the olive oil.
3
Put in the thinly sliced onions and the minced garlic. Saute for about 2 minutes until the onions soften and become translucent.
4
Introduce the sliced red bell pepper, zucchinis, yellow squashes, and button mushrooms.
5
Mix in low-sodium soy sauce, salt, and black pepper as per taste.
6
Saute everything well, stirring often, until the vegetables are cooked but still retain some crunch, about 10-15 minutes.
7
Remove from heat and drizzle sesame oil over the cooked vegetables. Stir well to combine.
8
Serve warm alongside your favorite main dish or rice bowl. If storing, ensure it's in an airtight container in the refrigerator for up to three days.
Health Info
Macros
14g
CARBS
12g
FAT
4g
PROTEIN
Allowed on these diets
MEDITERRANEAN
VEGETARIAN
Contains these allergens
SOYBEANS
MILK
WHEAT
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Frequently Asked Questions
What's the best way to cut vegetables for stir-fry?
How do I ensure that my veggies remain crunchy?
What's the best oil to cook vegetables in?
Why do my vegetables lose color when cooked?
How do I make my vegetable dish tastier?
Should I peel my vegetables before cooking?
Is it better to steam or boil vegetables?
Why does the flavor of the vegetables change after cooking?
What's the best way to prepare vegetables for grilling?
What types of vegetables work best for roasting?