Company Broccoli And Zucchini Saute Recipe
Company Broccoli And Zucchini Sauté tasted more than just wonderful. The Broccoli And Zucchini go together so well in this Company Broccoli And Zucchini Sauté recipe. You got to try this!
Summary
Main IngredientVegetable
Ingredients
| 3 large bunches broccoli | ||
| Zucchini | 5 Small | |
| Green onions | 1 Bunch (100gm) | |
| Salt | To Taste (Salad oil) | |
| Water | 2/3 Cup (16 tbs) (Salad oil) | |
| Basil | 1 Teaspoon (Salad oil) | |
| Soy sauce | 1 Tablespoon (Salad oil) | |
| Lettuce leaves | ||
Directions
1. Cut broccoli into 2" by 1" 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).
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 tea spoons salt until broccoli is coated with oil. Add water; cover Dutch oven and cook broccoli 5 to 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.
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 tea spoons salt until broccoli is coated with oil. Add water; cover Dutch oven and cook broccoli 5 to 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.
Chef
