Benihana Vegetable Mix Saute Recipes

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BENIHANA VEGETABLE MIX SAUTE

Make and share this Benihana Vegetable Mix Saute recipe from Food.com.

Provided by Member 610488

Categories     Lunch/Snacks

Time 40m

Yield 4 serving(s)

Number Of Ingredients 18



Benihana Vegetable Mix Saute image

Steps:

  • Pour all Teriyaki sauce ingredients in a pan. Stir the mixture well.
  • Put the pan on low heat and simmer for a couple of minutes. Remove from the heat and cool the mixture.
  • Heat the oil in a frying pan or flat grill until very hot and stir-fry the first four vegetables for 2 minutes.
  • Add spring onions, bean sprouts, and mushrooms and stir-fry for 2 minutes.
  • Add remaining ingredients, seasonings, and Teriyaki Sauce and stir-fry for 1 minute.
  • Serve and enjoy.

4 tablespoons vegetable oil
1/4 cup sake (rice wine)
1/2 cup soy sauce
1/2 cup mirin (sweet rice wine)
2 tablespoons sugar
2 cups carrots, sliced
1 cup onion, sliced
2 cups green beans or 2 cups broccoli
2 cups cauliflower or 2 cups cabbage
4 scallions, roughly chopped
8 ounces bean sprouts
15 fresh shiitake mushrooms, sliced
2 tablespoons lemon juice
2 tablespoons chopped parsley
1 teaspoon sesame seeds, toasted
4 tablespoons light soy sauce
salt, to taste
black pepper, to taste

SAUTEED VEGETABLES

Provided by Food Network

Categories     side-dish

Time 17m

Yield 4 servings

Number Of Ingredients 11



Sauteed Vegetables image

Steps:

  • In a large saute pan over medium-high heat, add the olive oil and heat. Add the garlic and saute, stirring, for 1 minute. Add the all of the vegetables and cook until just starting to wilt, about 2 minutes. Add the oregano, soy sauce and chicken stock and stir well and cook just until vegetables are wilted, about 3 minutes. Remove from heat and serve.

1 tablespoon olive oil
1 teaspoon minced garlic
1/2 red bell pepper, chopped
1/2 yellow bell pepper, chopped
6 cremini mushrooms, chopped
4 broccoli florets, chopped
1/2 zucchini, chopped
1/2 yellow summer squash, chopped
1/2 teaspoon dried oregano
2 tablespoons soy sauce
2 tablespoons chicken stock

BENIHANA SEAFOOD DIABLO

Make and share this Benihana Seafood Diablo recipe from Food.com.

Provided by Member 610488

Categories     Japanese

Time 35m

Yield 6-8 serving(s)

Number Of Ingredients 16



Benihana Seafood Diablo image

Steps:

  • Pour all Diablo sauce ingredients in a pan. Stir the mixture well.
  • Put the pan on low heat and simmer for a couple of minutes.
  • Remove from the heat and cool the mixture.
  • Heat the oil in a frying pan or flat grill until very hot and stir-fry the seafood for 2 minutes.
  • Add the vegetables and stir-fry for 2 minutes.
  • Add udon noodles in the pan and stir-fry 1 minute.
  • Put 1/3 cup of water in the pan and cover it with a lid. Steam the noodles for a few minutes. Take the lid off and add diablo sauce.
  • Stir the noodles well and fry them for a few minutes.

Nutrition Facts : Calories 817.9, Fat 13, SaturatedFat 1.9, Cholesterol 266, Sodium 4011.9, Carbohydrate 117.4, Fiber 8.9, Sugar 9.5, Protein 52.5

1/4 cup sake
1/2 cup soy sauce
1/2 cup mirin
2 tablespoons sugar
1 tablespoon paprika
1 tablespoon togarashi pepper
4 tablespoons sunflower oil
12 ounces squid, cleaned and sliced
1 lb large shrimp, shelled and deveined
12 ounces scallops
1 cup sliced carrot
1 cup sliced onion
1 cup green beans or 1 cup broccoli
1 cup cauliflower or 1 cup cabbage
15 fresh shiitake mushrooms, sliced
3 (250 g) packages udon noodles, boiled per package directions

BENIHANA SEAFOOD SAUTE

This is a copycat of the Benihana Seafood Saute offered at the restaurants. You choose what kind of seafood or mix and match.

Provided by Member 610488

Categories     Japanese

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 10



Benihana Seafood Saute image

Steps:

  • Heat the oil in a frying pan or on a flat grill until very hot and stir-fry the seafood for 2 minutes. Add the spring onions, bean sprouts, mushrooms and seaweed and stir-fry for 2 minutes.
  • Add remaining ingredients and seasonings, and stir-fry for 1 minute.

Nutrition Facts : Calories 179.2, Fat 10.1, SaturatedFat 1.4, Cholesterol 132.1, Sodium 700.9, Carbohydrate 11.9, Fiber 2, Sugar 3.8, Protein 12.1

4 tablespoons sunflower oil
1 lb large shrimp, shelled and deveined or 12 ounces scallops
4 scallions, roughly chopped
8 ounces bean sprouts
15 fresh shiitake mushrooms, sliced
4 teaspoons nori, soaked in hot water, drained and sliced into small pieces
4 tablespoons bonito flakes
4 tablespoons light soy sauce
salt, to taste
black pepper, to taste

BENIHANA STYLE FRIED RICE

Make and share this Benihana Style Fried Rice recipe from Food.com.

Provided by Kana K.

Categories     White Rice

Time 20m

Yield 2 serving(s)

Number Of Ingredients 12



Benihana Style Fried Rice image

Steps:

  • Scramble eggs and chop after cooking.
  • Saute chopped onion, green onion and carrots until done and mix with chopped scrambled egg and chicken.
  • Break off chunks of steamed rice and mix with vegetable, egg and chicken.
  • Add sesame seed and salt and pepper, stirring well.
  • Add butter and soy sauce into the mixture, stirring well until done.

2 ounces cooked chicken
8 ounces steamed rice
2 eggs
1 teaspoon onion, chopped
2/3 teaspoon carrot, chopped
2/3 teaspoon green onion, chopped
1/2 teaspoon sesame seeds
4 tablespoons butter
1 teaspoon oil
2 teaspoons soy sauce
6 pinches pepper
6 pinches salt (optional)

BENIHANA VEGETABLE TEMPURA

This is a copycat of the Benihana Vegetable Tempura served at the restaurant. The tempura batter only makes enough for one type of tempura, Mixed Vegetable, Onion or Cauliflower so you will need to decide what type of tempura to make.

Provided by Member 610488

Categories     Lunch/Snacks

Time 35m

Yield 4 serving(s)

Number Of Ingredients 13



Benihana Vegetable Tempura image

Steps:

  • Decide which kind of Tempura you are going to do and then prepare vegetables for frying.
  • In a large mixing bowl, break the eggs into 1 cup ice water. Whisk quickly but not thoroughly. Add the rice flour all at once; mix until the batter is loosely combined. (If overmixed, the batter will be too heavy when deep-fried.).
  • Heat 4 Cups of peanut oil on high in a wok or deep-fryer until almost smoking. Make the tempura in small batches.
  • Toss the vegetables in a bowl with the additional flour. Dip vegetable in batter and deep-fry.
  • NOTE - If the carrots are grated, take them up in clumps and dip them in the flour. You will then dip them in the batter to deep-fry them in clumps.
  • Drain briefly on rack or paper towels, then serve immediately with warmed tempura dipping sauce mixed with grated ginger, served in individual bowls. (Tempura does not fry to a 'golden brown'. It will be almost a pasty white when done.).

Nutrition Facts : Calories 719.5, Fat 5, SaturatedFat 1.4, Cholesterol 105.8, Sodium 157.9, Carbohydrate 149.9, Fiber 15.8, Sugar 20, Protein 22.3

2 large eggs
2 cups rice flour
1 cup ice water
1/2 head broccoli, broken into florets, blanched
1/2 small head cauliflower, broken into florets, blanched
1 onion, sliced in rings
1 -2 zucchini, sliced
1 -2 carrot, grated
1/2 cup rice flour
2 lbs onions, sliced into rings
1/2 cup flour
1 large head cauliflower, broken into florets, blanched
1/2 cup flour

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