Burmese Veggies With Hot Peppers
from: Sharon

A simple Burmese recipe kicked up with hot peppers! Adapted from RecipeSource.

2 -4 servings

• 3 tablespoons sunflower oil (or vegetable broth)
• 1 1/2 cups red bell peppers, sliced thin
• 1/2 cup green bell pepper, sliced thin
• 1 1/2 cups snow peas
• 1 1/2 cups bok choy, sliced
• 4 tablespoons baby leeks, sliced
• 1 cup carrot, thinly sliced
• 2-4 garlic cloves, sliced
• 1/8 teaspoon fresh red chilies, chopped
• 4 teaspoons tamari soy sauce
• salt
• pepper
• 1/2 teaspoon toasted sesame oil (optional)

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 3 to 6 minutes, stirring 5 to 7 times. The vegetables should be slightly crunchy.If you would like them a little more tender, cook a few minutes longer. Season to taste with salt and pepper. Drizzle over sesame oil, if using.

Remove from the heat and serve.

Serve with brown rice or noodles.