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