Description
You’ll master crispy-tender zucchini, onions, mushrooms, and broccoli in just 15 minutes. Craving that Japanese steakhouse vibe for dinner? This is your go-to veggie party.
Ingredients
- 1 medium zucchini, cut into thick coins
- 1 small yellow squash (optional), sliced
- 1 small onion, cut into strips
- 1 cup cremini or white mushrooms, quartered
- 1 cup broccoli florets
- 2 tbsp neutral oil (canola or avocado)
- 2 tbsp unsalted butter, divided
- 2 cloves garlic, minced
- 1 tsp freshly grated ginger (optional)
- 2 tbsp low-sodium soy sauce (or tamari for gluten-free)
- 1 tsp honey or sugar
- 1/4 tsp kosher salt
- 1/4 tsp black pepper
- Toasted sesame seeds and sliced green onion, for topping
Instructions
1. Heat a large skillet, wok, or flat griddle over high until oil shimmers (flick in water—it should sizzle and vanish).
2. Add oil, then onion. Sauté for 1–2 minutes to let it sweeten.
3. Stir in mushrooms and broccoli. Sauté 2 minutes, letting the veggies caramelize and edges brown.
4. Add zucchini (and squash, if using). Cook another 2 minutes, flipping with a spatula for even searing. Don’t crowd the pan—work in batches if needed!
5. Push veggies aside; add 1 tbsp butter, garlic, and ginger. Stir for 30 seconds until fragrant.
6. Splash in soy sauce and honey. Toss all veggies to coat. Let sauce bubble and glaze for 1 minute.
7. Add remaining butter, salt, and pepper. Toss to melt and gloss the veggies. Taste and adjust seasoning if needed.
8. Transfer to a platter. Top with sesame seeds and green onions. Serve hot with your favorite rice, noodles, or dipping sauces.
Notes
For best results, use high heat and avoid overcrowding the pan to keep the vegetables crisp and caramelized.
Tamari makes this dish gluten-free.
Serve immediately for optimal texture.