# Components:
→ Vegetables
01 - 1 cup broccoli florets
02 - 1 cup zucchini, sliced
03 - 1 cup mushrooms, sliced
04 - 1 red bell pepper, sliced
05 - 1 cup carrots, julienned
06 - 1 small onion, sliced
→ Sauce
07 - 2 tablespoons soy sauce (use gluten-free if needed)
08 - 1 tablespoon mirin or rice vinegar
09 - 1 tablespoon sesame oil
10 - 2 cloves garlic, minced
11 - 1 teaspoon fresh ginger, grated
12 - 1 teaspoon sugar or maple syrup
→ For Sautéing
13 - 2 tablespoons vegetable oil
14 - 1 tablespoon unsalted butter (optional, omit for vegan)
→ To Serve
15 - 4 cups cooked jasmine or sushi rice
16 - 1 tablespoon toasted sesame seeds
17 - 2 tablespoons sliced scallions
# Directions:
01 - Combine soy sauce, mirin or rice vinegar, sesame oil, minced garlic, grated ginger, and sugar or maple syrup in a mixing bowl. Whisk thoroughly and set aside.
02 - Heat vegetable oil in a large skillet or wok over medium-high heat. Add sliced onions and julienned carrots. Stir-fry for 2 minutes until slightly softened.
03 - Add broccoli florets, sliced zucchini, mushrooms, and red bell pepper to the skillet. Stir-fry for 5 to 6 minutes until the vegetables are tender-crisp.
04 - Push the sautéed vegetables to the sides of the skillet. Place unsalted butter in the center and allow it to melt, omitting if preparing vegan.
05 - Pour the prepared sauce over the vegetables. Toss well to ensure all ingredients are evenly coated. Stir-fry for an additional 2 to 3 minutes until the vegetables are heated through.
06 - Divide steamed rice between serving bowls. Top with sautéed hibachi vegetables, then garnish each bowl with toasted sesame seeds and sliced scallions. Serve warm.
