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.

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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.

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