Burmese Veggies With Hot Peppers Recipe
Yield: 2 ServingsRecipe by luhu.jp
Ingredients:
3 tbsp: 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 tbsp: Leeks, baby, sliced
1 cup: Carrots, thinly sliced
1: Garlic clove, sliced
1/8 tsp: Chilies, red, fresh, chopped
4 tsp: 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
Source from luhu.jp
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
Source from luhu.jp