Serving Size : 2
3 tablespoons Sunflower oil or vegetable broth
1-1/2 cups Bell peppers, red, sliced
1/2 cup Bell peppers, green, sliced
1-1/2 cups Snow peas
1-1/2 cups Bok choy, sliced
2 tablespoons Leeks, baby, sliced
1 cup Carrots, thinly sliced
1 Garlic clove, sliced
1/8 teaspoon Chilies, red, fresh, chopped
4 teaspoons 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.