Recipe by Sharon123
A simple Burmese recipe kicked up with hot peppers! Adapted from RecipeSource.
Top Review by Zurie
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!
- 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)
Directions See How It's Made
- 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.