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Vegetables in Tea Sauce

Sautée minced garlic in oil, add orange zest and 1 cup of Lapsang Souchong tea. Bring to a boil with balsamic vinegar, honey and soy sauce. Add diced vegetables and simmer for 3 minutes or until vegetables are cone. Serve with rice.

For 4 servings you need:

  • 1 cup Lapsang Souchong
  • 1 tbsp balsamic vinegar
  • 1 tbsp honey
  • 1 tbsp soy sauce
  • Zest of 1 orange
  • 800-1.000g vegetables (carrots, scallions, peapods…)
  • 4 cloves garlic
  • Oil
  • Rice