2 tablespoons canola oil

 

2 teaspoons finely chopped fresh red chili pepper

 

1 teaspoon grated lemon peel

 

1 teaspoon loose tea leaves, preferably gunpowder

 

4 cups broccoli florets

 

1 cup yellow zucchini or summer squash, cut into 1/4 inch diagonal slices

 

1/2 cup brewed green tea

 

1/4 cup red bell pepper squares (1 inch

 

salt and pepper to taste 

 

Add the oil to a nonstick wok or cooking pan over medium-heat and swirl the pan to coat. Add the chili pepper, lemon peel and tea leaves. Stir fry until fragrant for about 1 minute. Add the broccoli florets and zucchini. Stir fry for 2 minutes. Add the tea and bell pepper. Season with salt and pepper.  Cook until most of the liquid evaporates and serve hot.  

 

Makes 4 servings.  

 

Source: Cooking with Green Tea