½tablespoonginger(fresh, peeled and finely minced)
2cupsbroccoli(washed and chopped)
3mediumcarrots(washed and sliced)
4ribscelery(washed and sliced)
3leavesbok choy(washed and chopped)
1mediumwhite onion(quartered and sliced)
1tablespoonbutter(softened at room temperature)
sesame seeds(optional, garnish)
Hibachi Cooking Oil
Combine ingredients in a jar or squeeze bottle that you can seal with a lid to shake up the contents, and for storing any unused portion (if desired).
Shake container before using to cook hibachi style foods, such as these hibachi vegetables, noodles, rice, chicken, steak, or seafood.
After preparing your vegetables, bring a griddle surface, wok, or a large skillet to medium high heat.
Once the oil is shimmering, add the garlic and ginger and sauté for 2 - 3 minutes. Add the remaining vegetables ( unless you are using bean sprouts or mushrooms, save them until the last two minutes of cooking time as they cook quickly ) including chopped broccoli, sliced onion, sliced celery, sliced carrots, and chopped bok choy.
Add freshly ground black pepper and some freshly squeezed lemon juice. Continue to cook the vegetables over medium high heat, adding more hibachi cooking oil as needed. *Use unslated butter or low sodium soy sauce, if desired.
Remove from heat and serve garnished with optional sesame seeds.
How To Store Hibachi Vegetables
Refrigerate any unused hibachi vegetables in an air tight container, for up to 3 – 4 days. However, the vegetables are best used within the first day or two of being refrigerated.
Reheating Leftover Hibachi Vegetables
A quick stove top heating is the best way to reheat your hibachi vegetables ( the same is true of pretty much any take-out, homemade Chinese, or Japanese style foods ). Heat a large skillet or wok on high heat, use a touch of my hibachi cooking oil, and turn the vegetables for about 2 minutes or until they are heated through completely.