Ingredients
3 broccoli bunches
5 zucchini,small(8oz ea)
1 green onions,bunches
1 salad oil
1 salt
2/3 cup water
1 tsp basil
1 tbsp soy sauce
1 lettuce leaves
Directions
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.
Servings: 16 servings
Company Broccoli & Zucchini Saute Recipe brought to you by Recipe Ideas
Categories: Dutch Oven; Vegetable; Zucchini
The History of Recipes
We are able to follow the history of meal recipes far back into ancient history, in fact as far back into recorded history as the ancient Egyptians, and quite possibly further than that. Having said that, sadly, these ancient records were just simple hieroglyphic instructions for preparing meals.
In fact, the most ancient recipe in existence, according to experts are a few clay tablets in the Sumerian language describing the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made people feel blissful. Progressing into Roman times around 25BC a man called Apicius created a collection of scripts which described recipes cooked by wealthy Romans. In his scrolls, Apicius recounts how the meals of wealthy Romans were split into hors d`oeuvre, entrees and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. He also recounts how the Roman cooks made use of many different aromatic flavors, including a few that are still present in modern kitchens for example basil, fennel and dill. For the next few years, the rich families of Europe tried to serve up the most extravagent meals, and as a consequence, chefs and their collection of recipes became highly prized. However, it wasn`t until the 1800s that fine cookery and cookery books reached a high level of popularity. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the US, dedicated the best years of their lives to collating, trying out, and recording recipes of the day. By the advent of the twentieth century, cooking publications are starting to become popular as a result of more people being able to read, increased leisure time and disposable income. |
We hope you enjoy this Company Broccoli & Zucchini Saute recipe.
