Recipe - Burmese Veggies With Hot Peppers

3 tablespoon Sunflower oil or vegetable
broth
1 One half cup Bell peppers, red; cut or sliced up
One half cup Bell peppers, green; cut or sliced up
1 One half cup Snow peas
1 One half cup Bok choy; cut or sliced up
2 tablespoon Leeks, baby; cut or sliced up
1 cup Carrots; thinly cut or sliced up
1 Garlic clove; cut or sliced up
1/8 teaspoon Chilies, red, fresh; chopped
4 teaspoon 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 stirfry 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