3 Broccoli bunches
5 Zucchini,small(8oz ea)
1 Green onions,bunches
Salad oil Salt 2/3 c Water
1 t Basil
1 T Soy sauce
Lettuce leaves 1. Cut broccoli into 1×2″ pieces. Cut zucchini into 1/2″-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 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 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 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. Serve hot or refrigerate to serve cold later.