Ingredients
- 1 1/2 tablespoons unsalted butter
- 1 1/2 tablespoons vegetable or olive oil
- 2 teaspoons garlic minced
- 1 small yellow onion roughly chopped
- 1 zucchini cut into strips
- 1 cup sliced carrots
- 2 cups broccoli florets
- 6 ounces mushrooms quartered
- 1 tablespoon soy sauce
- 2 tablespoons teriyaki sauce
- Salt and pepper to taste
- Sesame seeds for garnish (optional)
Instructions
- Heat a large skillet or wok over medium-high heat. Add butter and oil until butter melts and starts to froth. Add minced garlic and chopped onion, stirring for about 2 minutes until the onion softens.
- Add the zucchini, carrots, broccoli, and mushrooms to the skillet. Stir for about 1 minute, then pour in the soy sauce and teriyaki sauce. Season with salt and pepper. Continue to cook, stirring frequently, for about 10 minutes until the vegetables are tender-crisp.
- Transfer the vegetables to a serving dish. If using, sprinkle with sesame seeds. Serve hot, either on their own or alongside hibachi rice or noodles.
