Begin by placing your large skillet or wok over medium-high heat. Once hot, add the unsalted butter and vegetable oil. Allow the butter to melt and bubble without burning.
Add the minced garlic and chopped yellow onion to the pan. Stir frequently for about 2-3 minutes until the onion becomes translucent and fragrant.
Next, add the sliced carrots, zucchini strips, and quartered mushrooms. Stir to combine and cook for about 5 minutes, allowing them to soften slightly.
Add the broccoli florets to the skillet, stirring everything together. Cook for an additional 3-4 minutes until all the vegetables are tender-crisp.
Now it’s time to add the soy sauce and teriyaki sauce. Pour them over the vegetables and toss everything together to ensure an even coating. Season with salt and pepper to taste.
Remove the pan from heat and transfer the Hibachi Vegetables to a serving dish. If desired, sprinkle with sesame seeds for a crunchy finish. Serve warm and enjoy!
