Prep 15 mins
Cook 10 mins
A simple Burmese recipe kicked up with hot peppers! Adapted from RecipeSource.
Make and share this Burmese Veggies With Hot Peppers recipe from Food.com.
- 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
- 1⁄2 teaspoon toasted sesame oil (optional)
- 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.
Healthy and colourful! There are 5 1/2 veggies in this one dish!;) I used sliced Chinese cabbage, as I could not get bok choy, and I used yellow bell pepper instead of green (don't like the taste of the green very much). I also used more red chillies, as I thought 1/8 teaspoon was really not enough! And I added some chopped fresh ginger as well. Dripped over sesame oil as a finishing touch, and voila! A one-pot (or one-wok) veggie side dish which was perfect with meat and rice leftovers tonight! Oh, I did make a salad, too. Thanks you, Sharon, for a lovely, healthy veg dish!
I also didn't have bok choy, so used a small red cabbage, which changed the colours , but still gave me an excellent healthy stir-fried veggie supper! I also added a thinly sliced onion.. we like onion :) .. sauteed the onion and garlic quickly before adding all the other veggies. Served over brown rice. thanks for another excellent recipe, Sharon!
This is now on our regular veggie recipe rotation! I couldn't get boy choy so added fresh asparagus which is in season right now. I sauted the garlic and red chili together for about a minute in the hot oil before adding the veggies to the Wok. Also, I used a full chopped red chili in rather than just 1/8th of a tsp. I recommend you DO add the sesame oil at the end. Next time I'll add a tsp of Sombel Oelek for a bit of a bite. Mixed the few remaining left overs with some left over rice for lunch tomorrow. Made for ZWT4 and very happy I did!