Burmese veggies with hot peppers
2 servings
Ingredients
| Quantity | 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 | Garlic clove; sliced | |
| ⅛ | teaspoon | Chilies, red, fresh; chopped |
| 4 | teaspoons | Tamari |
Directions
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