GREEN TEA SAUTEED VEGETABLES
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.
Provided by Roosie
Categories Vegetable
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- 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.
Nutrition Facts : Calories 87.9, Fat 7.1, SaturatedFat 0.9, Sodium 20.2, Carbohydrate 5.5, Fiber 0.6, Sugar 1.1, Protein 2.6
SAUTEED GREEN VEGETABLES
This verdant side pairs well with shrimp, and Greek-Style Turkey Meatloaf.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Number Of Ingredients 5
Steps:
- Slice leeks into half-moons, then rinse thoroughly and pat dry. In a large skillet, melt butter over medium-high. Add leek, season with salt and pepper, and cook until translucent, 6 minutes. Add peas and cook, stirring frequently, until bright green and warmed through, about 6 minutes. Stir in spinach and cook until wilted, 2 minutes. Season to taste with salt and pepper.
Nutrition Facts : Calories 200 g, Fat 9 g, Fiber 7 g, Protein 7 g, SaturatedFat 6 g
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