Teppanyaki Vegetables Recipe
Garlic Mashed Potatoes, White Cheddar Cream Sauce
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Teppanyaki Vegetables
Garlic Mashed Potatoes
White Cheddar Cream Sauce
Method
Teppanyaki Vegetables
- 1
- 2
Heat the Pan
Heat a large skillet or teppanyaki grill over medium-high heat and add the sesame oil.
- 3
Sauté the Garlic and Ginger
Add minced garlic and grated ginger to the hot oil and sauté for about 30 seconds until fragrant.
- 4
Cook the Vegetables
Add the prepared vegetables to the skillet and stir-fry for about 5-7 minutes until they are tender-crisp.
- 5
Add Soy Sauce
Pour the soy sauce over the vegetables and toss well to coat. Cook for an additional minute.
- 6
Garnish
Remove from heat, garnish with chopped green onions, and set aside.
Garlic Mashed Potatoes
- 7
Boil Potatoes and Garlic
In a large pot, add quartered potatoes and whole garlic cloves. Cover with water and bring to a boil. Cook for 15-20 minutes or until potatoes are tender.
- 8
White Cheddar Cream Sauce
- 9
- 10
Add Milk
Slowly whisk in milk and continue cooking until the mixture thickens, about 3-5 minutes.
- 11
Add Cheese
Remove from heat and stir in shredded white cheddar cheese until melted and smooth. Season with salt and pepper to taste.