Burmese veggies with hot peppers

Yield: 2 servings

Measure Ingredient
3 tablespoons Sunflower oil or vegetable broth
1½ cup Bell peppers, red; sliced
½ cup Bell peppers, green; sliced
1½ cup Snow peas
1½ cup Bok choy; sliced
2 tablespoons Leeks, baby; sliced
1 cup Carrots; thinly sliced
1 \N Garlic clove; sliced
⅛ teaspoon Chilies, red, fresh; chopped
4 teaspoons 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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