Title: Burmese Veggies with Hot Peppers
Categories: Vegetarian, Vegan, Main dish
Yield: 2 Servings

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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini