Hibachi Vegetables

I am not a fan of zucchini or squash.
The only real time you will see me eat them is at the Japanese hibachi restaurants. Something about the way it is cooked, and the simple flavors make them look enticing to me.

I had a "duh" moment when I realized I could make them at home!

So simple...yet, so tasty!
If I am feeling a little "wild and crazy" I might add some thinly sliced carrots.

Nothing more than that though, then it walks the fine line between being a neat copy-cat type side dish to being more of an every day stir fry.
We can't have that, it would be an identity crisis like we have never seen before!

Ingredients:

1 Zucchini

1 Yellow squash

Onion

2 Tbsp soy sauce

1 Tbsp sesame seeds

1 Tsp ginger

Directions:

1. Heat a skillet over med/high heat

2. Slice veggies in long, thick strips

3. Saute veggies for about 5 minutes until cooked, yet firm with brown colors

4. Add soy sauce and sesame seeds.

5. Serve immediately

Print

Forgive my little bag-o-onion, I was using up leftovers

This recipe was shared with:
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Thursday:  Lambert's Lately, Sweet Haute, Sweet Bella Roos, Miz Helen's Country Cottage, What's Cooking Love, Embracing Change, A Delightsome Life  
Friday: Love Bakes Good Cakes, Coffee with us 3, Daily Dish, The Better Baker, Craft Dictator, Morsels of Life, Mommy on Demand, Lady Behind the Curtain, Thirty Handmade Days, City of Creative Dreams, The Girl Creative
Saturday: Melanie Makes, Six Sister's Stuff, Cooking with Ruthie, Beauty Through Imperfection, Raising Memories 
Sunday: A Peek into my Paradise, Three Mango Seeds, 3 Little Greenwoods