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Hibachi Vegetable Recipe

Name: Ichiban Steak & Asian Fusions Hibachi Vegetable Recipe
Cook time: 25 min
Total time: 25 min
Yield: 2 servings
Cuisine: Japanese
Ingredients: 0.5 cups zucchini; 0.5 cups yellow squash; 0.5 cups carrots (julienned); 0.75 cups bean sprouts; 0.5 cups white onion (sliced); 0.25 cups green onion (scallions, cut 1" lengths); 0.5 cups mushrooms (button or cremini, halved); 0.5 cups broccoli florets (small); 1 unit egg; 1 tsp garlic (minced); 2 tbs soy sauce; 1 tbs hibachi sauce or teriyaki sauce; 0.5 tsp sesame oil; 1.5 tbs vegetable oil; 1 tbs butter; 0.25 tsp salt; 0.25 tsp black pepper; 0.125 tsp red pepper flakes (optional); 1 tsp sesame seeds; 2 unit lemon wedges

Inspired by Ichiban Steak & Asian Fusion

Time25m

Serves2

Make Hibachi Vegetable Recipe in just 25m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Vegetables

1/2 cups zucchini

1/2 cups yellow squash

1/2 cups carrots (julienned)

3/4 cups Bean sprouts

1/2 cups white onion (sliced)

1/4 cups green onion (scallions, cut 1" lengths)

1/2 cups mushrooms (button or cremini, halved)

1/2 cups broccoli florets (small)

Proteins & Extras

1 unit Egg

1 tsp Garlic (minced)

Sauce & Seasoning

2 tbs Aged soy sauce

1 tbs hibachi sauce or teriyaki sauce

1/2 tsp Toasted sesame oil

1 1/2 tbs Tuscany sunflower oil

1 tbs Butter

1/4 tsp Celtic sea salt

1/4 tsp black pepper

1/8 tsp red pepper flakes (optional)

Garnish

1 tsp Sesame seeds

2 unit lemon wedges

Method

Prep

Prepare vegetables

Wash and pat dry all vegetables. Slice zucchini and yellow squash into 1/4" half-moons; julienne carrots; slice onion into thin wedges; separate broccoli into small florets; halve mushrooms; trim and cut green onions into 1" lengths. Keep bean sprouts rinsed and drained.

Mix sauce

In a small bowl combine soy sauce, hibachi or teriyaki sauce, sesame oil, and set beside the wok or hibachi grill for quick use.

Cook

Heat and aromatics

Heat a large cast-iron griddle, flat-top, or heavy skillet over medium-high heat until very hot (about 2-3 minutes). Add vegetable oil and swirl to coat. Add butter; once melted and foaming, add minced garlic and cook 15-20 seconds until fragrant but not browned.

Cook harder vegetables

Add carrots and broccoli to the hot surface. Stir-fry/turn continuously for 1.5-2 minutes to begin softening and develop slight char. Season with a pinch of salt and pepper.

Add remaining vegetables

Add onion, zucchini, yellow squash, and mushrooms. Spread vegetables into an even layer and allow to sit 20-30 seconds to get some color, then toss. Continue to stir-fry for 2-3 minutes until vegetables are crisp-tender.

Finish with bean sprouts and scallions

Add the bean sprouts and green onions; toss and cook 30-45 seconds. Bean sprouts should remain slightly crisp while warmed through.

Season and glaze

Pour the prepared soy/hibachi mixture over the vegetables and quickly toss to coat. Cook 30-45 seconds until sauce is hot and slightly reduced. Taste and adjust with remaining salt, black pepper, and red pepper flakes if using.

Optional egg (hibachi-style)

Push vegetables to one side of the grill/skillet. Crack the egg onto the hot surface on the empty side and scramble quickly with a spatula until just set (30-45 seconds). Mix the scrambled egg through the vegetables until evenly distributed.

Finish & Serve

Inspired by Ichiban Steak & Asian Fusion

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