Description
Hibachi veggies bring comfort food vibes without the guilt — sizzling zucchini, mushrooms, onions, and squash stir-fried to perfection with bold flavor and buttery soy sauce goodness.
Ingredients
Scale
- 2 tablespoons vegetable or olive oil
- 1 tablespoon unsalted butter
- 1 cup yellow onion, thinly sliced
- 2 cups zucchini, cut into strips
- 2 cups yellow squash, cut into strips
- 1 cup mushrooms (white, baby bella, or cremini), sliced
- 2 teaspoons soy sauce (or coconut aminos)
- 1/4 teaspoon sea salt
- 1/4 teaspoon ground black pepper
Instructions
- Heat a skillet over medium-high heat.
- Add butter and let it melt, then add oil.
- Sauté sliced onions for 2 minutes.
- Add zucchini, squash, and mushrooms, stirring frequently.
- After a few minutes, pour in soy sauce and season with salt and pepper.
- Cook until veggies are tender with a slight crunch, about 8–10 minutes.
- Serve hot with hibachi noodles or your favorite protein.
Notes
Use a cast iron skillet or wok for best results. Avoid overcrowding the pan, and cut all vegetables to uniform size for even cooking.
Nutrition
- Serving Size: 1 serving
- Calories: 120
- Sugar: 5g
- Sodium: 370mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 5mg