Hibachi Style Teriyaki Vegetables
Hibachi Style Teriyaki Vegetables are a take on your favorite vegetables from the Japanese restaurant. Tamari, Teriyaki and Sesame give great flavor while a variety of vegetables provide lots of nutrition.
Servings 6 people
Calories 192kcal
Ingredients
- 1 cup Sugar Snap Peas
- 1 cup Red and Yellow Bell Peppers Thinly Sliced
- 2 cups White Mushrooms Sliced
- 2 cups Broccoli Florets fresh
- 1 cup Carrots Thinly Sliced
- 3 tbsp. Tamari or Soy Sauce You can use Soy Sauce if you're not making this gluten free.
- 3 tbsp. Teriyaki Sauce Choose an organic one with whole ingredients.
- 2 tsp. Sesame oil
- Sesame Seeds for garnish
Instructions
- Make sure all of your vegetables are chopped and prepped before you begin cooking.
- Heat a cast iron skillet over medium high heat. Add in 1 tbsp. of avocado, coconut or canola oil. It has to be an oil that can take heat. Do not use olive oil for this.
- Add the broccoli and carrots to the hot pan. Stir fry until they are crisp tender and have just a bit of color. This will take 5-7 minutes.
- Remove those and add in the mushrooms. You want to cook them on their own so they have plenty of room. When they are brown remove them from the pan and place with the broccoli and carrots.
- Last you want to cook the peppers with the Sugar Snap Peas. These will take 3-4 minutes. When they are ready add all of the other vegetables back to the pan. Make sure you are stirring constantly.
- Pour in the Tamari (or Soy Sauce), Teriyaki Sauce and Sesame Oil. Toss together for about one minute, Sprinkle with Sesame Seeds and serve.
Notes
This recipe is gluten free as long as you use Tamari Sauce instead of Soy Sauce.
Nutrition
Calories: 192kcal | Carbohydrates: 12g | Protein: 7g | Fat: 13g