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Source: FamilyTime Community Cookbook

BURMESE VEGGIES WITH HOT PEPPERS
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Prep Time: 0 minutes
Cook Time: 0 minutes
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3 tblsp sunflower oil, or vegetable
broth
1 1/2 cup bell peppers, red, sliced
1/2 cup bell peppers, green sliced
1 1/2 cup snow peas
1 1/2 cup bok choy, sliced
2 tblsp baby leeks, sliced
1 cup carrots, thinly sliced
1 garlic clove, sliced
1/8 tsp red chilies, fresh chopped
4 tsp 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







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