Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Vegetables
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 Broccoli bunches
5 Zucchini,small(8oz ea)
1 Green onions,bunches
Salad oil
Salt
2/3 c Water
1 t Basil
1 T Soy sauce
Lettuce leaves
1. Cut broccoli into 1x2" pieces. Cut zucchini into 1/2"-thick slices. Cut
each green onion into 2" pieces (if root ends are too thick, cut each
lengthwise in half).
2. In 8-quart Dutch oven over medium heat, in 1/3 cup hot salad oil, cook
green onions, stirring frequently, until tender, about 3 minutes. With
rubber spatula, stir in broccoli and 1 1/4 teaspoon salt until broccoli is
coated with oil. Add water; cover Dutch over and cook broccoli 5-8 minutes,
stirring occasionally, until tender-crisp. Remove vegetables and liquid to
bowl.
3. In same Dutch oven over medium heat, in 1/4 cup hot salad oil, cook
zucchini, basil, and 1 teaspoon salt, stirring occasionally, until zucchini
is tender-crisp. Return broccoli mixture to Dutch oven; add soy sauce; mix
well.
4. Line large platter with lettuce leaves. Spoon vegetables onto
lettuce-leaf-lined platter. Serve hot or refrigerate to serve cold later.
