Green Tea Sauteed Vegetables

• 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

1. Heat the oil in a wok or large pan over medium-high heat.
2. Add chile pepper, lemon zest and tea leaves and saute till fragrant (about 1 minute).
3. Add the broccoli and squash and stir-fry about 2 minutes.
4. Add the brewed tea and bell pepper and season with salt and pepper to taste.
5. Simmer until most of the liquid evaporates (about 1 minute).
6. Serve immediately.

vegetable oil, red chili peppers, lemon, loose green tea, broccoli florets, summer squash, green tea, red bell pepper, salt

Taken from www.food.com/recipe/green-tea-sauteed-vegetables-94812 (may not work)