Teppanyaki Mixed Vegetables
High-heat seared vegetables with a savory soy-butter glaze, cooked right in front of you on a hot griddle. Theatrical, fast, and restaurant-quality.
- Total time
- 25 min
- Servings
- 2
- Calories
- 238
- Protein
- 9g
Ingredients
- 1 large zucchini
- 3 cups broccoli florets
- 8 oz shiitake mushrooms
- 1 large red bell pepper
- 3 tbsp butter
- 3 tbsp soy sauce
- 3 cloves garlic, minced
- ½ tbsp sesame oil
- 2 stalks scallions, chopped
Instructions
- 1
Slice zucchini into 1/4-inch-thick coins. Remove mushroom stems, halve caps.
- 2
Cut bell pepper into 1-inch squares. Leave broccoli florets intact.
- 3
Combine soy sauce, minced garlic, and sesame oil in a small bowl. Set aside.
- 4
Heat a griddle or large cast-iron skillet over medium-high heat until surface shimmers, ~2 minutes.
- 5
Add 1.5 tbsp butter. When foaming, add zucchini and mushrooms. Sear without stirring 3–4 minutes until golden.
- 6
Push vegetables to the side. Add remaining butter and broccoli. Sear 2 minutes until edges char.
- 7
Add bell pepper. Toss all vegetables together and cook 1 minute, stirring constantly.
- 8
Pour soy-garlic mixture over vegetables. Toss for 30 seconds until sauce coats and pan smells fragrant.
- 9
Transfer to a platter. Garnish with chopped scallions. Serve immediately while still sizzling.
Tools you’ll need
- 12-inch cast-iron skillet or flat-top griddle
- small mixing bowl
- chef's knife
- cutting board
- tongs or spatula
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