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Burmese Veggies With Hot Peppers

burma, main dish, spice, vegetables, vegetarian

3 tablespoon sunflower oil or vegetable broth
1 1/2 cup bell peppers, red; sliced
1/2 cup bell peppers, green; sliced
1 1/2 cup snow peas
1 1/2 cup bok choy; sliced
2 tablespoon leeks, baby; sliced
1 cup carrots; thinly sliced
1 garlic clove; sliced
1/8 teaspoon chilies, red, fresh; chopped
4 teaspoon 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

Yield: 2 servings

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