Company broccoli and 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.

Miscellaneous recipes from the collection of Mike Orchekowski.

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