Copycat Benihana Hibachi Vegetables Recipe
Zucchini and onions are cut into the perfect bite size pieces and cooked on high heat quickly with garlic butter and soy sauce.
Servings: 4
Calories: 120kcal
Equipment
- Flat top griddle OR cast iron skillet, large sauce pan
- cutting board and sharp knife
- Large spatula OR kitchen tongs
Ingredients
- 1 tablespoon cooking oil
- 3 zucchini
- 1 small yellow onion
- 2 tablespoon hibachi butter
- 1 tablespoon soy sauce
- sesame seeds to garnish
Instructions
- First, preheat your cooking surface to medium-high heat.
- After your griddle or large skillet is hot, add the vegetable oil. Use a large spatula to move the oil around. Then you can add the diced zucchini and onions.
- Spread the vegetables out in a single layer and let them cook like this for 3 minutes before stirring them at all. After building up a little brown color, you can give them a toss.
- Let them go for another 3-4 minutes or until they are barely fork tender.
- Finish the vegetables with a tablespoon of hibachi garlic butter, soy sauce, and a few drops of sesame oil.
- Toss the veggies to coat them evenly and remove them to a serving bowl. Garnish with toasted sesame seeds or green onions if desired.
Nutrition
Calories: 120kcal | Carbohydrates: 7g | Protein: 3g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 15mg | Sodium: 309mg | Potassium: 435mg | Fiber: 2g | Sugar: 5g | Vitamin A: 469IU | Vitamin C: 28mg | Calcium: 32mg | Iron: 1mg