3    Broccoli bunches

      5    Zucchini,small(8oz ea)

      1    Green onions,bunches

           Salad oil
           Salt
    2/3 c  Water

      1 t  Basil

      1 T  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 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.