Burmese Veggies With Hot Peppers

• 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
• salt
• pepper
• 1/2 teaspoon toasted sesame oil (optional)

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

sunflower oil, red bell peppers, green bell pepper, snow peas, bok choy, baby leeks, carrot, fresh red chile, soy sauce, salt, pepper, sesame oil

Taken from www.food.com/recipe/burmese-veggies-with-hot-peppers-292216 (may not work)