In the summer, when it’s hot and sticky outside, you may not really feel like cooking a heavy meal, opting instead for a vegetable dish as the main event. This recipe can pose as either a side dish or your full meal (add some beans for protein and more fiber). Red chile pepper, lemon and green tea add a wonderfully zesty flavor.
Ingredients:
- 2 tablespoons canola oil
- 2 teaspoons finely chopped fresh red chile pepper
- 1 teaspoon grated lemon peel
- 1 teaspoon loose green tea leaves
- 4 cups broccoli florets
- 1 cup yellow zucchini or summer squash, cut into ¼ inch diagonal slices
- ½ cup brewed green tea
- ¼ cup (1 inch) red bell pepper squares
- salt and pepper to taste
Directions:
- Heat the oil in a nonstick wok or cooking pan on medium high and swirl the pan to coat.
- Add the chile pepper, lemon peel and tea leaves and stir-fry until fragrant, about 1 minute.
- Toss in the broccoli and zucchini and stir-fry for 2 minutes.
- Add the tea and bell pepper and season with salt and pepper.
- Cook until most of the liquid evaporates, about 1 minute.
- Serve hot.
Makes 4 servings.
