Tea and Lemon Grass Stir Fry

Submitted by: Meredith Hink MS, RD, CD


Tea can be used for more than drinking. It makes a great flavoring agent for stir fry dishes. This savory dish also highlights several late summer vegetables. So get out the tea bags and “brew” up this dish.


  • 2 cups boiling hot water
  • 6 tea bags (green or chamomile)
  • 2 cups (4 oz.) sliced shitake mushrooms
  • 1 cup finely diced red onions
  • 1 cup diced red bell peppers
  • 1 cup diced green bell peppers
  • 1 Tablespoon canola oil
  • 8 oz. seitan strips
  • 1 Tablespoon lemon grass (or 0.75 oz. package of stalks)
  • 1 cup basmati rice
  • Salt & pepper to taste


  1. Step tea bags in boiling hot water for 3-5 minutes (or according to package directions).
  2. Heat oil in a medium size frying pan over medium heat.
  3. Add onion and saute for 3-5 minutes.
  4. Add mushroom strips, peppers, and seitan.  Heat for an additional 2-3 minutes.
  5. Add tea and lemon grass and heat for 5 minutes or until tea mixture starts to boil.
  6. Add rice, cover, and reduce heat for 20 minutes.
  7. If lemon grass stalks used, remove prior.