At work this week we're serving hibachi. People can get either fried rice or rice noodles in a bowl. Then they can add their choice of protein of either teriyaki chicken, teriyaki beef, or shrimp. Then they can add mixed vegetables. I've been sauteing the mixed vegetables in our skillets. It's a combination of zucchini, mushrooms, and onions. I saute them with garlic butter, canola oil, salt, and pepper.
My coworker told me that she thinks I shouldn't use butter and oil together because she thinks it's making the vegetables too buttery and oily. She thinks I should use one or the other. My argument is that the oil helps prevent the butter from burning at a high temperature. I like to combine them so the vegetables are getting the rich buttery flavor without burning them. I saute them at 350 degrees fahrenheit.
What do you guys think?
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