Company Broccoli & Zucchini Saute
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | each |
broccoli florets
bunches |
*
|
| 5 | small |
zucchini
|
|
| 1 | bunch |
scallions, spring or green onions
|
*
|
| 1 | x |
vegetable oil
|
*
|
| 1 | x |
salt
|
*
|
| ⅔ | cup |
water
|
|
| 1 | teaspoon |
basil
|
*
|
| 1 | tablespoon |
soy sauce, tamari
|
|
| 1 | x |
lettuce
leaves |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | each |
broccoli florets
bunches |
*
|
| 5 | small |
zucchini
|
|
| 1 | bunch |
scallions, spring or green onions
|
*
|
| 1 | x |
vegetable oil
|
*
|
| 1 | x |
salt
|
*
|
| 158 | ml |
water
|
|
| 5 | ml |
basil
|
*
|
| 15 | ml |
soy sauce, tamari
|
|
| 1 | x |
lettuce
leaves |
*
|
Directions
Cut broccoli into 1x2 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.
