Burmese Veggies With Hot Peppers Recipes

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BURMESE VEGGIES WITH HOT PEPPERS



Burmese Veggies With Hot Peppers image

Make and share this Burmese Veggies With Hot Peppers recipe from Food.com.

Provided by Sharon123

Categories     Vegetable

Time 25m

Yield 2-4

Number Of Ingredients 13

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 chile, chopped
4 teaspoons tamari soy sauce
salt
pepper
1/2 teaspoon toasted sesame oil (optional)

Steps:

  • 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. Enjoy!
  • Remove from the heat and serve.
  • Serve with brown rice or noodles.

BURMESE VEGGIES W/ HOT PEPPERS



BURMESE VEGGIES W/ HOT PEPPERS image

Number Of Ingredients 11

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

Steps:

  • 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.

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