Hibachi Vegetable Recipe
Learn how to cook this Hibachi Vegetable Recipe with that distinct Benihana flavor in the comfort of your own home. Ready in 15 minutes. No grill needed.
Servings: 4 people
Calories: 91kcal
Ingredients
- 1 Tablespoon Benihana garlic butter
- 3 zucchini cut into strips
- 1 red bell pepper cut into strips
- 1 red onion cut into strips
- 1 Tablespoon soy sauce
- salt and pepper to taste
Instructions
- Heat a cast iron skillet over medium high heat. Melt the Benihana garlic butter. Add the onions and zucchini and sear on each side. Add the red peppers and sauté. Toss with soy sauce and cook for about 2-3 minutes before removing from heat. Serve immediately.
Video
Notes
- Heat the skillet for at least five minutes so that it gets really hot and simulates the heat of a hot flat top grill.
- Use a large skillet so that more of the vegetables are in direct contact with the bottom of the hot pan.
- Cook the vegetables in stages - starting with those that need to cook the longest.
- Vegetables should remain crispy - do not overcook them.
- Adding a little vegetable oil to the butter can be a game changer if you want to cook the vegetables at a higher smoking point.
Nutrition
Each serving of this Hibachi Vegetable recipe has about 91 calories with 10g of carbohydrates, 5.4g of fat and 2.6g of protein. This recipe yields approximately 4 servings. The nutrition information has been calculated using an online recipe nutrition calculator and is intended for informational purposes only and should be used as a general guideline. If the nutrition information is important to you, you should independently verify it using your preferred tool.