BROCCOLI AND ZUCCHINI SAUTE
Steps:
- 1. Cut broccoli into 1x2\" pieces.
- 2. Cut zucchini into 1/2\" thick slices.
- 3. Cut each green onion into 2\" pieces (if root ends are too thick, cut each lengthwise in half).
- 4. 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.
- 5. With rubber spatula, stir in broccoli and 1 1/4 teaspoon salt until broccoli is coated with oil.
- 6. Add water; cover dutch oven and cook broccoli 5-8 minutes, stirring occasionally, until tender-crisp.
- 7. Remove vegetables and liquid to bowl.
- 8. 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.
- 9. Return broccoli mixture to dutch oven; add soy sauce; mix well.
- 10. Line large platter with lettuce leaves.
- 11. Spoon vegetables onto lettuce-leaf-lined platter.
- 12. Serve hot or refrigerate to serve cold later.
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