5 from 18 votes
Benihana Hibachi Vegetables Recipe
This Benihana Hibachi Vegetables recipe showcases a mix of broccoli, mushrooms, red bell pepper, onion, zucchini, and green onions stir-fried with garlic, soy sauce, sesame oil, and butter. The vegetables are cooked to a crisp-tender texture, capturing the texture and flavors typical of hibachi-style side dishes. This preparation works well for people looking to enjoy a flavorful vegetable plate that complements grilled proteins or rice.
Prep Time
15 mins
Cook Time
8 mins
Total Time
23 mins
Servings:
4
-6 servings
Calories:
146 kcal
Course:
Side Dish
Cuisine:
Japanese
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 4 -6 servings
Amount Per Serving
Calories 146
% 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.