Title: Burmese veggies with hot peppers
 Categories: Vegetarian, Vegan, Main dish
      Yield: 2 Servings
 
      3 tb Sunflower oil or vegetable
           -broth
  1 1/2 c  Bell peppers, red; sliced
    1/2 c  Bell peppers, green; sliced
  1 1/2 c  Snow peas
  1 1/2 c  Bok choy; sliced
      2 tb Leeks, baby; sliced
      1 c  Carrots; thinly sliced
      1    Garlic clove; sliced
    1/8 ts Chilies, red, fresh; chopped
      4 ts 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 stir-fry
  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