Broccoli and Zucchini Saute

Ingredients

  • 3
    broccoli bunches
  • 5 sm
    zucchinis
  • 1
    bunch green onions
  • 1/3 c
    salad oil
  • 2/3 c
    water
  • 1 tsp
    basil
  • 1 Tbsp
    soy sauce
  • lettuce leaves
  • 2 1/4 tsp
    salt
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How To Make

  • 1
    Cut broccoli into 1x2\" pieces.
  • 2
    Cut zucchini into 1/2\" thick slices.
  • 3
    Cut each green onion into 2\" pieces (if root ends are too thick, cut each lengthwise in half).
  • 4
    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.
  • 5
    With rubber spatula, stir in broccoli and 1 1/4 teaspoon salt until broccoli is coated with oil.
  • 6
    Add water; cover dutch oven and cook broccoli 5-8 minutes, stirring occasionally, until tender-crisp.
  • 7
    Remove vegetables and liquid to bowl.
  • 8
    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.
  • 9
    Return broccoli mixture to dutch oven; add soy sauce; mix well.
  • 10
    Line large platter with lettuce leaves.
  • 11
    Spoon vegetables onto lettuce-leaf-lined platter.
  • 12
    Serve hot or refrigerate to serve cold later.

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