# What You'll Need:
→ Vegetable Selection
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
→ Hibachi-Style Sauce
07 - 2 tablespoons soy sauce (gluten-free option available)
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 rice or sushi rice
16 - 1 tablespoon toasted sesame seeds
17 - 2 tablespoons sliced scallions
# Steps to Follow:
01 - Combine soy sauce, mirin or rice vinegar, sesame oil, minced garlic, grated ginger, and sugar or maple syrup in a small mixing bowl. Whisk until fully blended.
02 - Heat vegetable oil in a large skillet or wok over medium-high flame. Add sliced onion and julienned carrots, stirring frequently for 2 minutes.
03 - Add broccoli florets, zucchini, mushrooms, and bell pepper to the pan. Stir-fry for 5 to 6 minutes until vegetables are crisp-tender.
04 - Move vegetables to the sides of the skillet, add unsalted butter to the center, and allow it to melt completely.
05 - Pour prepared hibachi sauce over the vegetables, toss thoroughly to ensure even coating, and stir-fry for 2 to 3 minutes until heated through.
06 - Arrange steamed jasmine or sushi rice in serving bowls, top with sautéed vegetables, and garnish with toasted sesame seeds and sliced scallions.
