Anti- bc substance in tangerine peel

Joan, now that's a great idea!  You may have talked me into it.

Give Woody a great big {{{hug}}} from me.

Shirley

I will try it when I get some tangerines.  I bet a little bit of juice added to the tea may sweeten it just a bit.  I'd like to try it without sweetener first.

The one about boiling the peel....that's not using tea, right?  Just the peels?  And they call it "tangerine peel tea?"  LOL  Of course I suppose one could add some green tea to it.

Joan, I'm going to buy me one of those BIG cups that look like a soup bowl and make me a bunch of green tea so I can drink it all at once.  You can buy the Christmas one's real cheap now.  Who cares if has Christmas stuff on it? LOL

Shirley

Shirley,

In my youth, I got to taste a wine grape.  However they get wine to taste so good from them is beyond me.  Not from the grape I ate.  A lesson I learned from that experience, taste a grape first before pillaging and looting someone's grape arbor.

Here Beth

Like this recipe because it does not call for velveting therefore there are only two tablespoons of oil in the whole dish 

Tangerine Stir-Fried Beef with Onions and Snow Peas
Serves 4

To make slicing the flank steak easier, freeze it for 20 to 30 minutes. If flank steak is unavailable, replace with sirloin tip steaks (also called flap meat) or blade steaks, trimming any excess fat and gristle before slicing thinly. If using blade steak start with a pound of meat in order to compensate for any loss during trimming. Serve this dish with rice. Orange can be used in place of tangerines. If available, substitute 1 teaspoon toasted and ground Sichuan peppercorns for the hot red pepper flakes.

4 tablespoons soy sauce
1 teaspoon plus 1 tablespoon light brown sugar
12 ounces flank steak, cut into 2-inch-wide strips with the grain, then sliced across the grain into 1/8-inch-thick slices (see note above)
3/4 cup juice plus 1 teaspoon grated zest from 2 tangerines
1 teaspoon sesame oil
1 teaspoon cornstarch
3 medium garlic cloves, pressed through garlic press or minced (about 1 tablespoons)
1 tablespoon minced fresh ginger
1 tablespoon Chinese black bean sauce
1/4 - 1/2 teaspoon red pepper flakes
2 tablespoons vegetable oil
1 large onion, halved and cut pole-to-pole into 3/8 to 1/2-inch wedges
10 ounces snow peas, ends trimmed
2 tablespoons water

1. Combine 2 tablespoons soy sauce and 1 teaspoon sugar in medium bowl. Add beef, toss well and marinate at least 10 minutes or up to 1 hour, stirring once. Meanwhile, whisk remaining 2 tablespoons soy sauce, remaining 1 tablespoon sugar, tangerine juice, sugar, sesame oil, and cornstarch in medium bowl. Combine tangerine zest, garlic, ginger, black bean sauce, red pepper flakes, and 1 teaspoon oil in small bowl.

2. Drain beef and discard liquid. Heat 1 teaspoon oil in 12-inch nonstick skillet over high heat until just smoking. Add half of beef to skillet in single layer, breaking up any clumps. Cook, without stirring, for 1 minute, then stir and continue to cook until beef is browned, 1 to 2 minutes. Transfer beef to medium bowl. Heat 1 teaspoon oil in skillet, and repeat with remaining beef. Wipe out skillet using paper towels.

3. Add remaining tablespoon oil to now-empty skillet and heat until just smoking. Add onions and cook, stirring frequently until beginning to brown and soften, 3 to 5 minutes. Add snow peas and continue to cook until spotty brown, about 2 minutes longer. Add water and cook until vegetables are tender but still crisp, about 1 minute. Push vegetables to sides of skillet to clear center; add zest/garlic mixture to clearing and cook, mashing with spatula, until fragrant, 15 to 20 seconds. Stir to combine zest/garlic mixture with vegetables. Return beef and any accumulated juices to skillet and stir to combine. Whisk sauce to recombine, then add to skillet; cook, stirring constantly, until sauce is thickened and evenly distributed, about 30 seconds. Transfer to serving platter and serve.

I have a Persian rice dish that uses candied tangerine or orange peel among other fruits---very nice as well if you don't mind nuts and fruit in your rice.