Green Tea Sautéed Vegetables
2 tablespoons canola oil
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.
© 2007 Teas Etc., Inc
ABOUT THE AUTHOR
Beth Johnston, a tea importer and noted tea expert, publishes an informative monthly newsletter on tea, tea history, health and lifestyle enhancements. To learn more about the world of tea, join her free newsletter at http://www.TeasEtc.com/Newsletter.asp or visit http://www.TeasEtc.com.
This article, including the copyright and "About the Author" section, may be freely reprinted online in its complete and unaltered form provided you send a copy or link of the reprint to us.
LEARN MORE ABOUT TEA
Read Beth's Tea Blog
|Shopping Cart | Wish List | Account | Contact Us | Shipping | Privacy | FAQ|