INGREDIENTS

INSTRUCTIONS

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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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 10
Calories From Fat: 8
Total Fat: <1g
Cholesterol: 0mg
Sodium: 52.7mg
Potassium: 16.7mg
Carbohydrates: <1g
Fiber: <1g
Sugar: <1g
Protein: <1g