Prep all of the ingredients starting with cleaning the mushrooms and cutting them in half or quarter. (you can leave them whole if your mushrooms are small)

Chop the onion and bell pepper into big squares and broccoli into medium sized florets.

Heat up a pan on medium-high heat and add 1 whole stick of butter together with all of the mushrooms. Season with 1/2tsp of salt and fry until the water is all evaporated and they are golden brown.

Once the mushrooms are golden brown, add garlic and onions and fry for a minute or two then add bell pepper and broccoli with 1/2 cup of the original Japanese BBQ sauce. Stirring occasionally, cook everything together for about 5-7minutes or just until the vegetables are semi soft yet still have a crunch to them.

If you like the vegetables softer, cook a little longer but keep in mind the vegetables will continue to cook in the hot pan after you turn the heat off. If you prefer the vegetables more crunchy, take it off the heat sooner or as soon as the sauce comes to a simmer.

Enjoy!