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.
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