FOR THE HIBACHI OIL
2 tablespoons sesame oil
1/3 cup extra virgin olive oil
1.2 cup rice cooking wine (I used regular white wine cooking oil)
1/4 cup soy sauce (I used Tamari)
FOR THE VEGETABLES
1 medium zucchini, peeled, quartered length wise, then cut into 1 1/2 inch pieces
1 medium summer squash, peeled, quartered length wise, then cut into 1 1/2 inch pieces
1 medium white onion, cut in half, then sliced into 1/4 moon slices
1 package bean sprouts (optional)
1 tablespoon minced garlic
1/2 tablespoon minced ginger
1 teaspoon fresh ground pepper
2 tablespoons Hibachi Cooking Oil
1 tablespoon soy sauce (I used Tamari)
Heat the oil, garlic and ginger over medium high heat in a large pan. Cook about 3 min until fragrant.
Add the vegetables and cook, stirring occasionally, until the vegetables are just starting to get tender.
Adjust the soy and add black pepper. Stir in the sesame seeds if using.
Serve over rice if desired.
RP Servings: 3-4
These needed a little tweaking but they came out good! I added about 4 more tbsp of the hibachi oil plus a tablespoon or more of Tamari. I also left them in one place on the pan for awhile to get some nice browning on the zucchini and onions. With that, they were really good!