Yield: 16 Servings
Measure | Ingredient |
---|---|
3 \N | Broccoli bunches |
5 \N | Zucchini,small(8oz ea) |
1 \N | Green onions,bunches |
\N \N | Salad oil |
\N \N | Salt |
⅔ cup | Water |
1 teaspoon | Basil |
1 tablespoon | Soy sauce |
\N \N | Lettuce leaves |
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.
Miscellaneous recipes from the collection of Mike Orchekowski.
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