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Hibachi Vegetables
Make Hibachi Vegetables at home in less than 15 minutes! Just like the Japanese steakhouse, using zucchini, mushrooms, and onions.
Course
Side Dish
Cuisine
Japanese
Keyword
hibachi vegetables
Prep Time
5
minutes
minutes
Cook Time
7
minutes
minutes
Servings
2
Calories
73
kcal
Author
Courtney
Ingredients
1
medium
zucchini
4-5
baby bella mushrooms
1
medium
onion
1
teaspoon
avocado oil
2
teaspoons
low sodium soy sauce
or gluten-free alternative for gluten-free
1/2
teaspoon
sesame seeds
black pepper to taste
Instructions
Chop the zucchini, mushrooms, and onions into bite size pieces.
Add oil to the skillet and set it at medium-high heat.
Place a piece of chopped onion in the skillet to test if the pan is heated up, if so then you'll add in all your chopped vegetables.
Cook the vegetables and toss as needed, allow them to get a bit of color between moving.
Cook the veggies for about 5-7 minutes, or until desired doneness.
Once the vegetables are cooked add in the soy sauce, sesame seeds, and black pepper.
Toss the vegetables to combine and serve.
Video
Nutrition
Serving:
2
servings
|
Calories:
73
kcal
|
Carbohydrates:
10
g
|
Protein:
3
g
|
Fat:
3
g
|
Saturated Fat:
1
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
2
g
|
Sodium:
179
mg
|
Potassium:
527
mg
|
Fiber:
2
g
|
Sugar:
6
g
|
Vitamin A:
197
IU
|
Vitamin C:
22
mg
|
Calcium:
41
mg
|
Iron:
1
mg