Ingredients
Directions
Cut broccoli into 1×2 inch pieces. Cut zucchini into ½ inch thick slices.
Cut each green onion into 2 inch pieces (if root ends are too thick, cut each lengthwise in half).
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 to 8 minutes, stirring occasionally, until tender-crisp.
Remove vegetables and liquid to bowl.
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.
Line large platter with lettuce leaves.
Spoon vegetables onto lettuce-leaf-lined platter.
Serve hot or refrigerate to serve cold later.
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