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Stir-fried zucchini, mushrooms and carrot sticks glistening in a wok

Hibachi Vegetables

Zucchini, onion, mushrooms and carrots cooked hot and fast in butter, soy sauce and garlic, Japanese steakhouse style.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4
Cuisine: Japanese
Ingredients Method Notes

Ingredients
  

  • 2 medium zucchini halved lengthwise and sliced into half-moons about 1/4 inch thick
  • 1 large sweet onion cut into bite-size chunks
  • 8 oz white or cremini mushrooms sliced
  • 2 medium carrots peeled and cut into thin sticks
  • 3 tablespoons unsalted butter divided
  • 1 tablespoon vegetable oil
  • 3 cloves garlic minced
  • 2 tablespoons soy sauce
  • 1 teaspoon sesame oil
  • 1/2 teaspoon sugar optional
  • 1/2 teaspoon fine sea salt plus more to taste
  • 1/4 teaspoon black pepper
  • 2 green onions thinly sliced, and 1 teaspoon sesame seeds, for serving

Method
 

  1. Cut all the vegetables and keep them in separate piles.
  2. Heat a large skillet or wok over high heat with the oil and 1 tablespoon of the butter until foaming and very hot.
  3. Cook the carrot sticks in a single layer for 2 minutes.
  4. Add the zucchini and onion with the salt and pepper; cook 3 to 4 minutes, tossing often, until golden at the edges.
  5. Add the mushrooms and cook 2 to 3 minutes more until browned, adding butter if the pan looks dry.
  6. Push the vegetables aside, melt the remaining butter in the center, add the garlic and cook 30 seconds until fragrant, then toss together.
  7. Pour in the soy sauce and sugar if using, toss 1 minute until glossy, then remove from the heat and drizzle over the sesame oil.
  8. Taste, adjust the seasoning, scatter over the green onions and sesame seeds, and serve at once.

Notes

Keep the pan on high heat and do not crowd it; cook in two batches if your skillet is small. Add the garlic late so it does not burn and turn bitter. Carrots go in first because they take longest; zucchini and onion follow, mushrooms last. Leftovers: refrigerate up to 3 days and reheat in a hot skillet; do not freeze.