Burmese Veggies w/ Hot Peppers

Serving Size: 2

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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