Company Broccoli and Zucchini Saute

Cut broccoli into 2 x 1-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 oven and cook broccoli 5 to 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 tender-crisp.

Return broccoli mixture to Dutch oven; add soy sauce; mix well.