Japanese Steakhouse Hibachi Style Zucchini & Onions
Got 15 minutes? Got some fresh zucchini & white onion? Then you're ready to get your Asian veggie fix, at home, with these yummy Japanese Steakhouse Hibachi Style Zucchini & Onions. Tender, lightly caramelized vegetables are served in a savory homemade teriyaki sauce for authentic hibachi flavor made in the convenience of your home kitchen.
Servings: 4
Calories: 113kcal
Ingredients
- 2 tbsp canola oil
- 1 medium white onion, sliced into wedges
- 2-3 medium zucchini, thinly sliced (lengthwise) with a mandoline
- 2 tbsp thick teriyaki sauce
- 1 tbsp soy sauce
- 1 tbsp toasted sesame seeds
- white pepper, to taste
Instructions
- Add the oil to a large skillet, or wok, and heat over medium. When the oil's nice and hot, add in the onions, breaking them apart and stirring while they cook- for about 5 minutes.
- Stir in the zucchini, and cook an additional minute or so.
- Add the sauces & seeds, stir to evenly combine and coat the veggies. Cook, stirring occasionally, until the zucchini's tender- about another 5 minutes.
- Season with pepper, to taste, and serve.
Notes
As written the recipe only calls for squash and onions, but if you're like us and love mushrooms- stir in a heaping 1/2 cup when you add the zucchini.
Nutrition
Calories: 113kcal | Carbohydrates: 8g | Protein: 3g | Fat: 8g | Saturated Fat: 1g | Sodium: 606mg | Potassium: 336mg | Fiber: 2g | Sugar: 5g | Vitamin A: 196IU | Vitamin C: 20mg | Calcium: 44mg | Iron: 1mg