I'm facinated by recipes that cook with teas, so here's another! This one is from the book "Cooking with Green Tea" by Ying Chang Compestine but republished in the June '04 issue of Taste For Life magazine. **Gunpowder green tea is one of the varieties that was common in the late 18th century. It is a green tea in which the leaves have been rolled up giving it a granular appearence, leading to its name.
My Private Note
Units: US | Metric
- 2 tablespoons vegetable oil
- 2 teaspoons red chili peppers, finely chopped
- 1 teaspoon lemon, zest of (fresh!)
- 1 teaspoon loose green tea (preferably gunpowder, see above comments**)
- 4 cups broccoli florets
- 1 cup summer squash, cut into 1/4 inch diagonal slices
- 1/2 cup brewed green tea
- 1/4 cup red bell pepper, cut into 1 inch chunks
- salt and pepper, to taste
- 1Heat the oil in a wok or large pan over medium-high heat.
- 2Add chile pepper, lemon zest and tea leaves and saute till fragrant (about 1 minute).
- 3Add the broccoli and squash and stir-fry about 2 minutes.
- 4Add the brewed tea and bell pepper and season with salt and pepper to taste.
- 5Simmer until most of the liquid evaporates (about 1 minute).
- 6Serve immediately.
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Nutritional Facts for Green Tea Sauteed Vegetables
Serving Size: 1 (147 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 87.8
- Calories from Fat 64
- Total Fat 7.1 g
- Saturated Fat 0.9 g
- Cholesterol 0.0 mg
- Sodium 20.2 mg
- Total Carbohydrate 5.4 g
- Dietary Fiber 0.5 g
- Sugars 1.1 g
- Protein 2.5 g
The following items or measurements are not included: