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

    Burmese Veggies With Hot Peppers. Photo by Zurie

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    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    15 mins

    10 mins

    Sharon123's Note:

    A simple Burmese recipe kicked up with hot peppers! Adapted from RecipeSource.

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    Units: US | Metric


    1. 1
      In a large saucepan or wok, heat the oil over high heat until hot but not smoking.
    2. 2
      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!
    3. 3
      Remove from the heat and serve.
    4. 4
      Serve with brown rice or noodles.

    Ratings & Reviews:

    • 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!

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (5)


    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
    Total Fat 21.2 g
    Saturated Fat 2.7 g
    Cholesterol 0.0 mg
    Sodium 763.1 mg
    Total Carbohydrate 24.5 g
    Dietary Fiber 7.5 g
    Sugars 12.8 g
    Protein 6.4 g

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