Benihana Hibachi Vegetables Recipe
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5
Benihana Hibachi Vegetables Recipe
Description
Benihana Hibachi Vegetables involves stir-frying a selection of fresh vegetables including broccoli florets, mushrooms, red bell pepper strips, thin-sliced onion, zucchini pieces, and green onions in a blend of sesame oil and butter. Garlic and soy sauce enhance the flavor, while the vegetables maintain a crisp yet tender bite through quick cooking over high heat. The recipe can be adapted for stovetop or flat-top grill methods. Cooking the vegetables at medium-high to high heat allows for slight caramelization without losing their firmness.
The balance of sesame oil, butter, and garlic contributes to a rich and aromatic profile, making these vegetables a savory side or accompaniment to meats and rice dishes. Garnishing with sesame seeds and green onions adds both texture and visual appeal at serving.
This vegetable mix pairs naturally with hibachi-style meals and can be customized by adding proteins like chicken, shrimp, or tofu, or by swapping in other vegetables such as snap peas or baby corn. The soy sauce used can be replaced with gluten-free alternatives for dietary needs, and there is room for adjusting the seasoning with teriyaki or chili flakes if desired.
Cooked leftovers can be stored refrigerated for a few days, reheated in a hot skillet or microwave, though some crispness might be lost. Freezing is possible but may alter texture and flavor.
Ingredients
- 1-2 cups broccoli trimmed to even size, fresh is best, use frozen if you must, florets
- 1 package mushrooms button, shitake, or your favorite, cut into quarters or sliced
- 1 large red bell pepper cut into thin strips
- 1-1 ½ large onion sliced thin
- 3 medium zucchini cut into rounds and then halved
- 3-4 green onions trimmed and whites and greens separated; save some for fried rice
- 1 tablespoon sesame oil
- 1 tablespoon butter
- 3-4 cloves garlic
- 2 tablespoons soy sauce sub with low-sodium, Tamari, liquid aminos or coconut aminos
- sesame seeds for garnish
- green onions for garnish
Instructions
Blackstone Flat Top Grill Instructions
- Heat Blackstone or flat-top grill to about 400° F (200°C), and spread oil where you will be grilling the vegetables.
- Add the onions (including the white parts of the green onions) and broccoli to the griddle. Stir-fry for about 3-4 minutes until tender, during last minute, add the garlic and saute until fragrant, about a minute. Add the remaining vegetables to the griddle and continuing stir frying for an additional 3-4 minutes until they reach a crisp-tender texture.
- Toss the vegetables with butter, salt, pepper, and soy sauce. Stir everything together to combine the flavors. Transfer the cooked vegetables to a plate, enjoy immediately.
How to Make Hibachi Veggies on Stovetop
- Heat a large frying pan or wok over medium high heat, I love using a heavy duty cast iron skillet when making on the stovetop as it mimics the Blackstone grill. Add oil to the pan and allow it to heat up.Follow above recipe for sauteing the veggies and then add the butter, kosher salt, black pepper and soy sauce or alternative if using and give it all a good stir.
Notes
- You can vary vegetables by including snow peas, asparagus, or carrots to suit your taste.
- Protein additions like tofu, shrimp, or thinly sliced beef are best cooked separately and mixed in after vegetable stir-fry.
- For gluten-free options, substitute soy sauce with tamari or coconut aminos.
- Butter can be replaced with vegan butter or olive oil to make the dish dairy-free.
- Store any leftovers in an airtight container in the refrigerator for up to 3-4 days; reheating may soften the vegetables.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4-6 servings
Amount Per Serving
Calories 146 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 146kcal | 7% |
| Carbohydrates | 18g | 6% |
| Protein | 6g | 12% |
| Fat | 7g | 11% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 8mg | 3% |
| Sodium | 553mg | 23% |
| Potassium | 858mg | 18% |
| Fiber | 5g | 20% |
| Sugar | 10g | 20% |
| Vitamin A | 1898IU | 38% |
| Vitamin C | 107mg | 119% |
| Calcium | 65mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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