Asian inspired foods are some of my favorite dishes. Do you go to those Hibachi style Japanese restaurants and love the vegetables? I always eat my vegetables and any leftovers on my husband’s plate. I know that big dollop of herb butter they throw in there has to help, but I came pretty close to the real deal with these Hibachi Style Teriyaki Vegetables. I didn’t need a bunch of butter to do it either.
You need to make sure your pan is really hot. That’s key in getting some color on the vegetables. Cast iron is perfect for this because you can get it really hot without worry. I do not recommend a non stick skillet for this because you just can’t get enough heat under it.
The other key to this recipe is make sure you cook the vegetables in a single layer and in stages. Part of the magic of the Hibachi grill is the fact that you have a very hot surface where all the food makes direct contact with the heat. That’s why everything that comes off that grill tastes amazing.
Since I don’t have a Hibachi and you probably don’t either, I recommend cooking the vegetables in stages and then bringing them all back together at the end before adding the sauce. I think shrimp, chicken, steak or salmon would all compliment these on the side. Take your pick. If you’re vegetarian or vegan simply serve them over rice.
I really hope you make these Hibachi Style Teriyaki Vegetables and tag me on Instagram on so I can see your creation. Find me @FreshFitKitchen.
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