“Green Tea – Sauteed Vegetables”
“Cooking with Green Tea” by Ying Chang Compestine
2 Tablespoons Canola oil
2 Tablespoons finely chopped fresh red Chile pepper
1 teaspoon grated lemon peel
1 teaspoon Loose tea leaves, preferably Gunpowder
4 cups broccoli florets
1 cup yellow zucchini or yellow summer squash, cut into 1/4 inch diagonal slices
1/2 cup brewed Green tea
1/4 cup (1-inch) Red Bell Pepper squares
Salt and Black pepper, to taste
-Add the oil to a nonstick wok or cooking pan over medium-high heat and swirl the pan to coat. Add the Chile pepper, lemon peel and tea leaves and stir-fry until fragrant, about 1 minute.
-Add the broccoli and zucchini and stir-fry for 2 minutes. Add the tea and bell pepper and season with salt and pepper. Cook until most of the liquid evaporates, about 1 minute. Serve hot.
— Makes 4 servings.