Broccoli and Zucchini Saute
Cut broccoli into 1x2" 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).
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 oven and cook broccoli 5-8 minutes, stirring occasionally, until tender-crisp.
Remove vegetables and liquid to bowl.
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.
Line large platter with lettuce leaves.
Spoon vegetables onto lettuce-leaf-lined platter.
Serve hot or refrigerate to serve cold later.