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–+ servings

Hibachi Vegetables

A colorful mix of saut?ed vegetables seasoned with soy sauce and sesame oil, inspired by traditional Japanese hibachi cooking.
Print Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: Japanese
Calories: 120
Ingredients Method Nutrition Notes

Ingredients
  

Vegetables
  • 1 cup broccoli florets
  • 1 cup sliced bell peppers mixed colors
  • 1 cup sliced zucchini
  • 1 cup sliced carrots
  • 1 cup sliced mushrooms
Sauce
  • 2 tablespoons soy sauce low sodium preferred
  • 1 tablespoon sesame oil
  • 1 teaspoon garlic minced
  • 1 teaspoon ginger minced
  • 1 teaspoon sesame seeds for garnish

Method
 

Preparation
  1. Wash and chop all vegetables into bite-sized pieces.
  2. In a small bowl, mix together soy sauce, sesame oil, garlic, and ginger.
Cooking
  1. Heat the wok over medium-high heat and add a small amount of oil.
  2. Add the broccoli, carrots, and bell peppers; stir-fry for 3-4 minutes.
  3. Add the zucchini and mushrooms; continue to stir-fry for another 3-4 minutes until tender.
  4. Pour the sauce over the vegetables and stir well to combine; cook for an additional 1-2 minutes.
  5. Remove from heat and sprinkle with sesame seeds before serving.

Nutrition

Serving: 1servingCalories: 120kcalCarbohydrates: 10gProtein: 3gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gSodium: 300mgPotassium: 400mgFiber: 3gSugar: 3gVitamin A: 5000IUVitamin C: 80mgCalcium: 50mgIron: 1mg

Notes

Serve hot as a side dish to grilled meats or rice.

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