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Title: Burmese Veggies with Hot Peppers
Categories: Vegetarian Entree Vegetable Spice Burma
Yield: 2 Servings
| 3 | tb | Sunflower oil or vegetable broth |
| 1 1/2 | c | Bell peppers, red; sliced |
| 1/2 | c | Bell peppers, green; sliced |
| 1 1/2 | c | Snow peas |
| 1 1/2 | c | Bok choy; sliced |
| 2 | tb | Leeks, baby; sliced |
| 1 | c | Carrots; thinly sliced |
| 1 | Garlic clove; sliced | |
| 1/8 | ts | Chilies, red, fresh; chopped |
| 4 | ts | Tamari |
In a large saucepan or wok, heat the oil over high heat until hot but not smoking. Toss in the vegetables and seasonings and stir-fry for 1 to 2 minutes, stirring 3 to 4 times; the vegetables should be crunchy. Remove from the heat and serve with brown rice or Oriental Amaranth with Purple Cabbage.
Vegetarian Cooking for Good Health by Gary Null/MM by DEEANNE
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