Description
These sizzling hibachi vegetables are a quick and flavorful Japanese-style side dish made with zucchini, squash, mushrooms, and onions stir-fried in butter and soy sauce. Perfectly tender with a savoury kick, they’re the easiest way to bring restaurant-style flavour to your weeknight dinner table.
Ingredients
-
1 tbsp (14g) butter
-
2 tbsp (30ml) vegetable or olive oil
-
1 cup (150g) onion, quartered and thinly sliced
-
2 cups (260g) zucchini, cut into strips
-
2 cups (260g) yellow squash, cut into strips
-
1 cup (70g) mushrooms, sliced
-
2 tsp (10ml) soy sauce
-
¼ tsp (1.5g) salt
-
¼ tsp (1.5g) ground black pepper
Instructions
-
Heat a large skillet or wok over medium-high heat. Melt the butter, then add oil.
-
Add onions and sauté for about 2 minutes until softened.
-
Add zucchini, squash, and mushrooms to the pan.
-
Stir in soy sauce, salt, and pepper.
-
Cook for about 10 minutes, stirring often, until vegetables are golden and tender but not mushy.
-
Serve hot, straight from the pan.
Notes
For even cooking, cut all vegetables to similar sizes.
Avoid overcrowding the pan—cook in batches if necessary.
Add a dash of sesame oil at the end for extra depth of flavor.
Easily made vegan by using plant-based butter or extra oil.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Stir-Fry
- Cuisine: Japanese-Inspired