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Prep 20 mins
Cook 5 mins
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.
- 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
- Heat the oil in a wok or large pan over medium-high heat.
- Add chile pepper, lemon zest and tea leaves and saute till fragrant (about 1 minute).
- Add the broccoli and squash and stir-fry about 2 minutes.
- Add the brewed tea and bell pepper and season with salt and pepper to taste.
- Simmer until most of the liquid evaporates (about 1 minute).
- Serve immediately.
This dish has lots of flavor- the red chili of course contributes a great deal of it, but I think the green tea definitely adds a pleasant earthy taste too and is nicely complemented by the lemon zest. Attractive as well, with the various colors (I used a yellow bell pepper instead of red and zucchini since that is what I had on hand). Thanks for posting !