This Hibachi Zucchini Stir Fry brings the bold, smoky flavors of a Japanese steakhouse right to your home kitchen.
Quick to make, full of vegetables, and seasoned with garlic, soy, and sesame — it’s a perfect side dish for any Asian-inspired meal.
Why I Love This Recipe
Savory, slightly sweet, and packed with umami flavor
Cooks in under 15 minutes
Pairs beautifully with rice, noodles, or grilled proteins
A healthy way to enjoy more vegetables
What You’ll Need (Ingredient Highlights)
Zucchini: Crisp-tender texture with slight browning makes it irresistible
Onion: Adds natural sweetness and depth
Garlic & Ginger: Fresh aromatics that build a classic hibachi base
Soy Sauce & Sesame Oil: Create the iconic hibachi-style flavor
Sesame Seeds: For a subtle nutty crunch
Pro Tips Before You Start
Cut the zucchini into even sticks for uniform cooking
Use high heat to achieve light charring without overcooking
Don’t skip the sesame oil – it adds authentic flavor!
Stir-fry quickly to preserve the zucchini’s bite
How to Make Hibachi Zucchini Stir Fry
Step 1: Prepare the Veggies
Cut 2 medium zucchinis into sticks about thick and 2 to 3 inches long.
Quarter a medium onion, then slice into pieces.
Step 2: Preheat the Pan
Heat a large wok or skillet over medium-high heat.
Once hot, add vegetable oil and swirl to coat.
Step 3: Cook the Onion
Add onion and cook for about 2 minutes, stirring occasionally, until starting to soften.
Step 4: Add Aromatics
Stir in 1 teaspoon each of minced garlic and ginger.
Cook for 30 seconds until fragrant.
Step 5: Sear the Zucchini
Add the zucchini sticks. Stir-fry for 4–5 minutes, letting them brown slightly on the edges.
Step 6: Season
Pour in 2 tablespoons soy sauce and sesame oil.
Season with salt and black pepper. Sprinkle with sesame seeds.
Step 7: Finish and Serve
Cook for 1 more minute until everything is coated and glossy.
Serve hot with rice, grilled chicken, or fried tofu.
What to Serve It With
Fried rice or hibachi noodles
Grilled steak, chicken, or shrimp
Yum Yum sauce or spicy mayo
Miso soup or Asian slaw
Variations / Substitutions
Add mushrooms, carrots, or broccoli for variety
Use tamari or coconut aminos for gluten-free option
Drizzle with chili oil for heat
Swap sesame seeds with crushed peanuts
Storage & Leftovers
Store in an airtight container in the fridge for 3 days
Reheat in a skillet over medium heat for best texture
Avoid microwaving too long to prevent sogginess
FAQs
Can I make this ahead of time?
Yes, but it tastes best freshly cooked. Reheat in a skillet to keep it crisp.
Can I bake instead of stir-fry?
You can roast the veggies at 425°F for 15–20 minutes, tossing halfway.
What if I don’t have sesame oil?
Use olive oil, but note the flavor will be different.
Is this dish vegan?
Yes, it’s completely plant-based.
Can I add protein to make it a main dish?
Absolutely! Add tofu, shrimp, or chicken.
Does this taste like restaurant hibachi?
Yes, especially with the sesame oil and soy sauce combo.
How do I prevent soggy zucchini?
Use high heat and avoid overcrowding the pan.
Final Thoughts
This Hibachi Zucchini Stir Fry is everything I love about a great side dish — fast, flavorful, and full of texture.
It brings restaurant-quality taste with very little effort, and it always disappears fast at the table.
You’ll find yourself coming back to this one over and over!
