Company Broccoli And Zucchini Saute
|Broccoli||3 Bunch (300 gm)|
|Green onions||1 Bunch (100 gm)|
|Water||2⁄3 Cup (10.67 tbs)|
|Soy sauce||1 Tablespoon|
|Lettuce leaves||4 (Salad Oil)|
1. Cut broccoli into 2" by 1" pieces. Cut zucchini into 1/2-inch-thick slices. Cut each green onion into 2-inch pieces (if root ends are too thick, cut each lengthwise in half).
2. In 8-quart Dutch oven over medium heat, in 1/3 cup hot salad oil, cook green onions, stirring frequently, until tender, about 3 minutes. With rubber spatula, stir in broccoli and 1 1/4 tea spoons salt until broccoli is coated with oil. Add water; cover Dutch oven and cook broccoli 5 to 8 minutes, stirring occasionally, until tender-crisp. Remove vegetables and liquid to bowl.
3. In same Dutch oven over medium heat, in 1/4 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.