Benihana Stir Fry Vegetables Recipe Made Easy and Delicious

There’s something incredibly satisfying about the sizzling sound of fresh vegetables hitting a hot grill, their vibrant colors and natural sweetness intensified by a quick, high-heat stir fry. If you’ve ever dined at Benihana, you know their stir fry vegetables are a perfect blend of crunch, flavor, and a slight char that makes every bite memorable.

Today, we’re bringing that experience right into your kitchen with an easy-to-follow Benihana stir fry vegetables recipe. This dish is not only quick and healthy but also versatile enough to pair with your favorite proteins or enjoy on its own as a light meal.

Whether you’re a seasoned cook or a beginner, this recipe will help you recreate that signature teppanyaki magic at home.

With fresh ingredients and a simple sauce, these vegetables maintain their crisp texture and get just the right amount of savory flavor. Perfect for a weeknight dinner, this stir fry is a crowd-pleaser that’s sure to become a staple in your meal rotation.

Read on to discover why this recipe is a must-try, what you’ll need, and how to master the art of Benihana-style veggie stir fry.

Why You’ll Love This Recipe

This Benihana stir fry vegetables recipe is a fantastic way to enjoy a healthy, flavorful dish in under 30 minutes. It highlights the natural sweetness and textures of fresh vegetables with a simple yet delicious soy-based sauce that adds that iconic umami punch.

Plus, it’s incredibly versatile—swap in your favorite veggies or add tofu or shrimp for extra protein.

The quick stir fry method preserves the crunchiness of the vegetables, making every bite satisfying. It’s also a great way to sneak more greens and colors onto your plate, promoting a balanced diet without sacrificing taste.

Whether you’re cooking for yourself or entertaining guests, this recipe delivers restaurant-quality results with ease.

Ingredients

• 2 tablespoons vegetable oil (or canola oil)
• 2 cloves garlic, minced
• 1 cup broccoli florets
• 1 cup sliced carrots
• 1 cup sliced zucchini
• 1 cup sliced mushrooms (shiitake or white button)
• 1/2 cup sliced onions
• 1/2 cup bean sprouts
• 1/4 cup soy sauce (low sodium preferred)
• 1 tablespoon mirin (Japanese sweet rice wine) or substitute with a teaspoon of sugar
• 1 teaspoon sesame oil
• 1/2 teaspoon freshly ground black pepper
• 1 teaspoon toasted sesame seeds (optional garnish)

Equipment

• Large wok or heavy-bottomed skillet
• Sharp chef’s knife for slicing vegetables
• Cutting board
• Mixing bowl for sauce
• Wooden spoon or spatula for stirring
• Measuring spoons
• Serving platter or plates

Instructions

1. Prepare the sauce: In a small mixing bowl, combine the soy sauce, mirin (or sugar), sesame oil, and black pepper. Stir well and set aside.
2. Prep your vegetables: Wash and thoroughly dry all vegetables. Slice the carrots, zucchini, mushrooms, and onions into thin, uniform pieces to ensure even cooking.
3. Heat the wok: Place your wok or skillet over high heat and add the vegetable oil. Heat until shimmering but not smoking, about 1-2 minutes.
4. Sauté garlic: Add the minced garlic and stir quickly for about 20 seconds until fragrant. Be careful not to burn it.
5. Cook the vegetables: Add the carrots and broccoli first since they take longer to cook. Stir frequently for about 3-4 minutes until they start to soften but remain crisp.
6. Add remaining vegetables: Toss in the zucchini, mushrooms, and onions. Continue stir frying for another 3-4 minutes, keeping the veggies moving in the pan.
7. Pour in the sauce: Drizzle the prepared sauce over the vegetables and stir well to coat everything evenly. Cook for an additional 1-2 minutes, allowing the sauce to reduce slightly.
8. Finish with bean sprouts: Add the bean sprouts last and toss quickly for just 30 seconds to retain their crunch.
9. Serve immediately: Transfer the stir fry vegetables to a serving platter and sprinkle with toasted sesame seeds for an optional nutty crunch.

Tips & Variations

“For that authentic Benihana flavor, make sure your pan is very hot before adding the vegetables to get a nice sear without overcooking.”

Use a high smoke point oil like canola or vegetable oil to prevent burning. Sesame oil is added at the end for flavor, not for cooking at high heat.

You can easily customize this recipe by adding your favorite vegetables such as bell peppers, snap peas, or baby corn. For a protein boost, toss in cubed tofu, shrimp, or thinly sliced chicken breast during the cooking process.

If you prefer a gluten-free version, substitute soy sauce with tamari. For a touch of heat, add a pinch of red pepper flakes or a splash of Sriracha.

Nutrition Facts

Note: Nutrition facts are approximate and may vary based on exact ingredients and portions used.

Serving Suggestions

This Benihana stir fry vegetables recipe pairs beautifully with steamed jasmine rice or fried rice for a complete meal. You could also serve it alongside seared tofu, grilled shrimp, or teriyaki chicken for a protein-packed dinner.

For a lighter option, wrap the stir fry in lettuce leaves for a refreshing handheld treat. Add a sprinkle of chopped green onions or a drizzle of extra soy sauce if you like it saltier.

Looking for more vegetable inspiration? Check out these delicious recipes: California Blend Veggies Recipes for Quick Healthy Meal, Vegetarian Swiss Chard Recipes for Healthy Meals, and Low Calorie Vegetable Soup Recipe for Healthy Eating.

Conclusion

If you’re looking to bring a touch of restaurant flair to your home kitchen, this Benihana stir fry vegetables recipe is the perfect place to start. It’s quick, healthy, and adaptable, making it a wonderful addition to your weekly meal plan.

The fresh veggies maintain their vibrant colors and crunch, while the easy soy-based sauce adds depth and savoriness without overpowering the natural flavors.

Whether you’re cooking for a family dinner or a casual weeknight meal, this recipe offers a satisfying way to enjoy a rainbow of vegetables with minimal effort. Plus, the technique you learn here can be applied to countless other stir fry dishes, expanding your culinary repertoire.

For more tasty and wholesome recipes, don’t forget to explore our other favorites like the Vegetarian Date Cake Recipe: Moist, Easy, and Delicious and the Vegan Bechamel Sauce Recipe for Creamy Pasta Dishes.

Happy cooking!

{“@context”: “https://schema.org/”, “@type”: “Recipe”, “name”: “Benihana Stir Fry Vegetables”, “image”: [], “author”: {“@type”: “Organization”, “name”: “GluttonLv”}, “description”: “A flavorful mix of fresh vegetables stir-fried in a savory sauce. Perfect as a side dish or a light main course.”, “prepTime”: “PT15M”, “cookTime”: “PT10M”, “totalTime”: “PT25M”, “recipeYield”: “4 servings”, “recipeIngredient”: [“2 tablespoons vegetable oil”, “1 cup sliced zucchini”, “1 cup sliced mushrooms”, “1 cup broccoli florets”, “1/2 cup sliced carrots”, “1/2 cup sliced onions”, “1/2 cup bean sprouts”, “2 cloves garlic, minced”, “2 tablespoons soy sauce”, “1 tablespoon oyster sauce”, “1 teaspoon sesame oil”, “Salt and pepper to taste”], “recipeInstructions”: [{“@type”: “HowToStep”, “text”: “Heat vegetable oil in a large skillet or wok over medium-high heat.”}, {“@type”: “HowToStep”, “text”: “Add garlic and onions; stir-fry for 1 minute until fragrant.”}, {“@type”: “HowToStep”, “text”: “Add carrots and broccoli; cook for 3-4 minutes until slightly tender.”}, {“@type”: “HowToStep”, “text”: “Add zucchini and mushrooms; stir-fry for another 3 minutes.”}, {“@type”: “HowToStep”, “text”: “Stir in bean sprouts, soy sauce, oyster sauce, and sesame oil.”}, {“@type”: “HowToStep”, “text”: “Cook for 2 more minutes until vegetables are crisp-tender.”}, {“@type”: “HowToStep”, “text”: “Season with salt and pepper to taste and serve immediately.”}], “nutrition”: {“calories”: “120 kcal”, “proteinContent”: “3 g”, “fatContent”: “7 g”, “carbohydrateContent”: “12 g”}}