Category : General

Yield: 16 Servings

Ingredients (Help):
3 Broccoli bunches
5 Zucchini,small(8oz ea)
1 Green onions,bunches
Salad oil
2/3 c Water
1 ts Basil
1 tb 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

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