2 teaspoons loose green tea or 2 green tea bags, opened
1 teaspoon chopped seeded hot red chile pepper
3 garlic cloves, minced
1 pound fresh spinach
1 tablespoon rice vinegar
2 tablespoons sesame seeds
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 cups hot cooked long-grain rice
How to Make It
Heat the oil in a Dutch oven over medium-high heat. Add tea, and stir-fry about 30 seconds or until fragrant. Add chile pepper and garlic; stir-fry for 30 seconds. Add spinach; stir-fry 2 minutes. Stir in vinegar, and cook 1 minute or until spinach wilts. Sprinkle with sesame seeds, salt, and black pepper. Serve over rice.
Fantastic! Spicy without burning, garlicky without being overwhelming. The rice tastes like it's been cooked in green tea broth, not water. I would use sesame oil next time, to play up the sesame flavor.
This was delicious. I didn't have any plain green tea, so I used some mandarin orange flavored green tea; it turned out fabulous. I also added a little bit of sesame oil at the end, maybe half a teaspoon, to up the sesame flavor. It was wonderful and went perfectly with the Sichuan chicken I made as a main course . I look forward to making this again many times, and experimenting with different flavors of tea.
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