Recipe: Burmese Veggies with Hot Peppers
Categories: Vegetarian, Vegan, Main dish
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
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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