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    You are in: Home / Recipes / Burmese Veggies With Hot Peppers Recipe
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    Burmese Veggies With Hot Peppers

    Average Rating:

    5 Total Reviews

    Showing 1-5 of 5

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    • on May 07, 2011

      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!

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    • on September 10, 2008

      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!

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    • on May 30, 2008

      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!

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    • on May 30, 2008

      Delicious, healthy, and beautiful! You know you are getting many vitamins and nutrients into your diet when you see so many colorful veggies on your plate. We loved it and will be making it again! Made it for the stir-fry add more veggies challenge for ZWT 4.

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    • on March 29, 2011

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    Nutritional Facts for Burmese Veggies With Hot Peppers

    Serving Size: 1 (773 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 304.7
     
    Calories from Fat 191
    62%
    Total Fat 21.2 g
    32%
    Saturated Fat 2.7 g
    13%
    Cholesterol 0.0 mg
    0%
    Sodium 763.1 mg
    31%
    Total Carbohydrate 24.5 g
    8%
    Dietary Fiber 7.5 g
    30%
    Sugars 12.8 g
    51%
    Protein 6.4 g
    12%

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