Easy Hibachi Zucchini Stir Fry Recipe for Dinner

Easy Hibachi Zucchini Stir Fry is crispy, golden, and packed with umami flavor in just 20 minutes. After making this many times, I discovered the trick to getting that restaurant-quality char at home. Jump to the recipe card or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Crispy Buffalo Chicken Bacon Mozzarella Bombs for Game Day and Easy Creamy Cucumber Salad Recipe for Quick Summer Sides.

What You'll Need for Easy Hibachi Zucchini Stir Fry Recipe for Dinner

Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.

• 2 medium zucchini
• 1 red bell pepper
• 1 yellow onion
• 2 cloves garlic
• 1 cup frozen corn
• 2 tbsp soy sauce
• 1 tbsp sesame oil
• 1 tbsp honey
• 1 tbsp rice vinegar
• 1 tsp grated ginger
• 1/2 tsp red pepper flakes
• Salt and pepper to taste
• Optional: Sesame seeds
• Optional: Green onions
• Optional: Crushed red pepper

How to Make Easy Hibachi Zucchini Stir Fry Recipe for Dinner

1. Prepare ingredients: Cut zucchini, bell pepper, and onion. Mince garlic. Combine sauce ingredients in a small bowl.
2. Stir fry vegetables: Heat oil in a large skillet or wok over medium-high heat. Add zucchini, bell pepper, and onion. Cook until tender-crisp, about 5 minutes. Add garlic and corn, cook 1 more minute. Remove from pan and set aside.
3. Cook sauce: In the same pan, add soy sauce, sesame oil, honey, vinegar, ginger, and red pepper flakes. Bring to a simmer and cook until slightly thickened, about 2 minutes.
4. Combine and serve: Return vegetables to the pan, toss to coat in sauce. Serve hot, topped with sesame seeds, green onions, and crushed red pepper if desired.

Storing & Reheating Easy Hibachi Zucchini Stir Fry Recipe for Dinner

Short-Term Storage

Store in an airtight container in the fridge. Store leftovers in an airtight container in the fridge for up to 3 days. Make-ahead tip: Prepare ingredients ahead of time and store separately in the fridge. Cook as directed when ready to serve.

Freezing Easy Hibachi Zucchini Stir Fry Recipe for Dinner

Freeze cooked stir fry for up to 2 months. Thaw in the fridge overnight before reheating.

How to Reheat Without Drying It Out

Oven: Reheat in the oven at 350°F (175°C) for 10-15 minutes. Microwave: Reheat in the microwave for 1-2 minutes, stirring halfway through.

Recipe Notes

• Chef tip: For extra flavor, add a pinch of five-spice powder to the sauce.
• Best substitution: Substitute zucchini with yellow squash or bell pepper with broccoli.
• Make-ahead: Cook vegetables ahead of time and store in the fridge. Reheat and toss with sauce before serving.
• Scaling: Easily double or triple the recipe to feed a crowd.
• Troubleshooting: If your stir fry is too watery, cook it longer to reduce the liquid. If it's too dry, add a splash of water or broth.

Easy Hibachi Zucchini Stir Fry Recipe for Dinner

⏱

Prep

10 mins

🍳

Cook

10 mins

⏳

Total

20 mins

🍽

Serves

4 servings

🥗

Diet

Gluten-Free

Ingredients

Main Ingredients

• 2 medium zucchini
• 1 red bell pepper
• 1 yellow onion
• 2 cloves garlic
• 1 cup frozen corn

Seasonings

• 2 tbsp soy sauce
• 1 tbsp sesame oil
• 1 tbsp honey
• 1 tbsp rice vinegar
• 1 tsp grated ginger
• 1/2 tsp red pepper flakes
• Salt and pepper to taste

Optional Toppings

• Sesame seeds
• Green onions
• Crushed red pepper

Instructions

1. Prepare ingredients: Cut zucchini, bell pepper, and onion. Mince garlic. Combine sauce ingredients in a small bowl.
2. Stir fry vegetables: Heat oil in a large skillet or wok over medium-high heat. Add zucchini, bell pepper, and onion. Cook until tender-crisp, about 5 minutes. Add garlic and corn, cook 1 more minute. Remove from pan and set aside.
3. Cook sauce: In the same pan, add soy sauce, sesame oil, honey, vinegar, ginger, and red pepper flakes. Bring to a simmer and cook until slightly thickened, about 2 minutes.
4. Combine and serve: Return vegetables to the pan, toss to coat in sauce. Serve hot, topped with sesame seeds, green onions, and crushed red pepper if desired.

Notes

• Chef tip: For extra flavor, add a pinch of five-spice powder to the sauce.
• Best substitution: Substitute zucchini with yellow squash or bell pepper with broccoli.
• Make-ahead: Cook vegetables ahead of time and store in the fridge. Reheat and toss with sauce before serving.
• Scaling: Easily double or triple the recipe to feed a crowd.
• Troubleshooting: If your stir fry is too watery, cook it longer to reduce the liquid. If it's too dry, add a splash of water or broth.

Storage

• Fridge: Store leftovers in an airtight container in the fridge for up to 3 days.
• Freezer: Freeze cooked stir fry for up to 2 months. Thaw in the fridge overnight before reheating.
• Oven reheat: Reheat in the oven at 350°F (175°C) for 10-15 minutes.
• Microwave reheat: Reheat in the microwave for 1-2 minutes, stirring halfway through.
• Make ahead: Prepare ingredients ahead of time and store separately in the fridge. Cook as directed when ready to serve.

Nutrition Per Serving

• Calories: 170
• Protein: 6g
• Fat: 7g
• Carbs: 23g
• Fiber: 4g
• Sugar: 7g
• Sodium: 700mg
• Cholesterol: 0mg
• Sat. Fat: 1g

Nutritional values are estimates only. Actual values may vary by brand and portion size.

Easy Hibachi Zucchini Stir Fry Recipe for Dinner FAQs

A Warm Final Note

I can’t wait for you to try Easy Hibachi Zucchini Stir Fry Recipe for Dinner and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!