A vibrant and flavorful Japanese-inspired side dish featuring crisp-tender vegetables seared to perfection with a savory soy sauce glaze. Perfect for a weeknight meal or as an accompaniment to grilled meats.
Quick Hibachi Veggies
A vibrant and flavorful Japanese-inspired side dish featuring crisp-tender vegetables seared to perfection with a savory soy sauce glaze. Perfect for a weeknight meal or as an accompaniment to grilled meats.
Ingredients
- 1 medium zucchini sliced into half-moons
- 1/2 medium onion sliced
- 1 cup broccoli florets bite-sized
- 1 medium carrot sliced thinly or julienned
- 2 tbsp vegetable oil or other high-heat oil
- 2 tbsp soy sauce
- 1 tsp garlic powder optional
- 1/2 tsp ginger powder optional
- Pinch "salt and black pepper" to taste
Instructions
- Heat a large skillet or wok over high heat until very hot. Add the vegetable oil and swirl to coat the pan.
- Add the sliced onions and carrots to the hot pan. Stir-fry for 2-3 minutes, tossing frequently, until they start to soften slightly.
- Add the zucchini and broccoli florets to the pan. Continue to stir-fry for another 3-4 minutes, ensuring vegetables are seared and tender-crisp.
- Pour in the soy sauce. If using, sprinkle in garlic powder and ginger powder. Toss everything together vigorously for 1 minute until the vegetables are evenly coated and caramelized.
- Season with a pinch of salt and black pepper to taste. Adjust seasoning if needed.
- Remove from heat and serve immediately as a delicious side dish or part of a main meal.
Notes
Use high heat and avoid overcrowding the pan to get a good sear on the vegetables. For extra flavor, add a drizzle of sesame oil at the very end, just before serving. Feel free to vary the vegetables with mushrooms, bell peppers, or snap peas.
