Green Tea Sautéed Vegetables

2 tablespoons canola oil
2 teaspoons finely chopped fresh red chile pepper
1 teaspoon grated lemon peel
1 teaspoon loose green tea leaves- we suggest Dragon Well
4 cups broccoli florets
1 cup yellow zucchini or summer squash, cut into ¼ inch diagonal slices
½ cup brewed green tea- we suggest
¼ cup (1 inch) red bell pepper squares
salt and 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.