Recipe - Company Broccoli And Zucchini Saute

3 Broccoli bunches
5 Zucchini,small(8oz ea)
1 Green onions,bunches
Salad oil
Salt
2/3 cup Water
1 teaspoon Basil
1 tablespoon Soy sauce
Lettuce leaves

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 8quart 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 One fourth teaspoon salt until broccoli is
coated with oil. Add water; cover Dutch over and cook broccoli 58 minutes,
stirring occasionally, until tendercrisp. Remove vegetables and liquid to
bowl.
3. In same Dutch oven over medium heat, in One fourth cup hot salad oil, cook
zucchini, basil, and 1 teaspoon salt, stirring occasionally, until zucchini
is tendercrisp. Return broccoli mixture to Dutch oven; add soy sauce; mix
well.
4. Line large platter with lettuce leaves. Spoon vegetables onto
lettuceleaflined 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/momisc.zip