After being harvested, sorted, and briefly allowed to air-dry, green tea leaves undergo a process of firing or steaming. This stops any enzyme action or oxidation and fixes the juices in the leaf.
Dushanbe’s Ginger Lemonade Green Tea is made from sencha green tea flavored with ginger, lemon myrtle, citrus peels, lemongrass, orange bits, and English chamomile. The result: a refreshing, vitalizing lemon-ginger flavor. Serve this tasty entrée with steamed baby bok choy.
Recipe Ingredient Details:
1 cup water
1 1/2 tablespoons loose-leaf ginger-lemonade green tea leaves (or any ginger-flavored green tea)
1 teaspoon fresh lemon zest
1/4 cup fresh lemon juice
2 tablespoons honey
1 teaspoon chopped fresh ginger
1 tablespoon soy sauce
1/2 teaspoon chopped garlic
1 tablespoon organic vegetable oil
1 1/4 pounds raw shrimp, shelled and deveined
1 1/4 teaspoon sea salt
1 tablespoon chopped fresh cilantro
2 cups hot, cooked brown rice
Bring water to a boil. Let cool for 3 minutes; then add green tea, cover, and steep for 3 minutes. Strain and cool.
In a medium bowl, combine cooled tea, lemon zest and juice, honey, ginger, soy sauce, and garlic. Set aside.
Heat oil in a sauté pan. Add shrimp, salt, and a dash of pepper to taste. When seared on one side, turn over and add tea sauce. Cook 2 minutes, and then add cilantro. Cook 1 more minute. Remove shrimp. Boil sauce for 1 minute. Toss cooked shrimp back into reduced sauce. Serve over rice.
Recipe Additional Notes:
PER SERVING: 561 cal, 7g fat (2g mono, 4g poly, 1g sat), 215mg chol, 36g protein, 84g carb, 3g fiber, 584mg sodium
Wed, 2014-01-08 15:06