Company Broccoli and Zucchini Saute

DIRECTIONS

• Cut broccoli into 1x2-inch pieces.
• Cut zucchini into 1/2-inch thick slices.
• Cut each green onion into 2-inch pieces (if root ends are too thick, cut each lengthwise in half).
• 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.
• 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.
• Line large platter with lettuce leaves.
• Spoon vegetables onto lettuce-leaf-lined platter.
• Serve hot or refrigerate to serve cold later.