Green Tea Sauteed Vegetables

  • 2 tablespoons canola oil
  • 2 teaspoons finely chopped fresh red chili pepper
  • 1 teaspoon grated lemon peel
  • 1 teaspoon loose tea leaves, preferably gunpowder
  • 4 cups broccoli florets
  • 1 cup yellow zucchini or summer squash, cut into 1/4 inch diagonal slices
  • 1/2 cup brewed green tea
  • 1/4 cup red bell pepper squares (1 inch
  • salt and pepper to taste

Add the oil to a nonstick wok or cooking pan over medium-heat and swirl the pan to coat. Add the chili pepper, lemon peel and tea leaves. Stir fry until fragrant for about 1 minute. Add the broccoli florets and zucchini. Stir fry for 2 minutes. Add the tea and bell pepper. Season with salt and pepper. Cook until most of the liquid evaporates and serve hot.

Makes 4 servings.

Source: Cooking with Green Tea