Company broccoli & zucchini saute
16 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | Broccoli bunches | |
| 5 | Zucchini,small(8oz ea) | |
| 1 | Green onions,bunches | |
| Salad oil | ||
| Salt | ||
| ⅔ | cup | Water |
| 1 | teaspoon | Basil |
| 1 | tablespoon | Soy sauce |
| Lettuce leaves | ||
Directions
1. Cut broccoli into 1x2" pieces. Cut zucchini into ½"-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 ⅓ cup hot salad oil, cook green onions, stirring frequently, until tender, about 3 minutes. With rubber spatula, stir in broccoli and 1¼ 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 ¼ 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.