| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Dutch | Vegetables | 16 | Servings |
INGREDIENTS
| 3 | Broccoli bunches | |
| 5 | Zucchini,small(8oz ea) | |
| 1 | Green onions,bunches | |
| Salad oil | ||
| Salt | ||
| 2/3 | c | Water |
| 1 | ts | Basil |
| 1 | tb | Soy sauce |
| Lettuce leaves |
INSTRUCTIONS
1. 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). 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. Miscellaneous recipes from the collection of Mike Orchekowski. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mo-misc.zip
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