Green Tea Sauteed Vegetables - cooking recipe

Ingredients

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

Preparation

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.