| 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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