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