Recipe – “Green Tea – Sauteed Vegetables”

“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.