Hibachi Vegetables

Hibachi Vegetables - Grant Wilson
6 servings

2 Tbsp Butter
2 Tbsp Vegetable Oil
1-2 Cloves Garlic, minced
1 Onion, chopped
2 Zucchini, chopped
1 Carrot, sliced diagonally
1 Head of Broccoli florets
1 8oz Package of Mushrooms, sliced
2 Hibachi Sauce
Salt & Pepper

Hibachi Sauce (Double for this recipe)
2 Tbsp Soy Sauce
1 Tbsp Teriyaki Sauce
1 Tbs Mirin

1. Melt Butter and Oil in a large non-stick frying pan.
2. Crush Garlic in pan and add Onion, Zucchini, Carrot, Broccoli, and Mushrooms. Cook to your preference, stirring often.
3. Add Hibachi Sauce, mix well, and cook for a minute or too to let the sauce cover everything.
4. Remove from head and serve with: Hibachi Steak or Hibachi Chicken and Hibachi Fried Rice.

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