Recipe#3469

Title: BURMESE VEGGIES WITH HOT PEPPERS

Vegetarian Cooking for Good Health by Gary Null/ by
  DEEANNE

   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.