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BURMESE VEGGIES WITH HOT PEPPERS

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BURMESE VEGGIES WITH HOT PEPPERS

 

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 (I use the baby size)

2 tb Leeks, baby -- sliced

1 c Carrots -- thinly sliced

1 Garlic clove -- sliced

1/2 ts Chilies, red, fresh -- chopped

4 ts Tamari or soy sauce

 

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 or

white rice.

 

 

 

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