Burmese Veggies w/ Hot Peppers Serving Size: 2 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 copyright 2008 galanga.com