Burmese Veggies With Hot Peppers Recipes

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BURMESE VEGGIES WITH HOT PEPPERS



Burmese Veggies With Hot Peppers image

Make and share this Burmese Veggies With Hot Peppers recipe from Food.com.

Provided by Sharon123

Categories     Vegetable

Time 25m

Yield 2-4

Number Of Ingredients 13

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)

Steps:

  • 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.

BURMESE VEGGIES W/ HOT PEPPERS



BURMESE VEGGIES W/ HOT PEPPERS image

Number Of Ingredients 11

Serving Size: 2
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

Steps:

  • 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.

STUFFED HOT PEPPERS



Stuffed Hot Peppers image

I use Anaheim Chillis or Hot Banana Peppers for this recipe, but you can use any pepper of your choice. Be very careful when seeding the peppers. It is important to wear gloves and not touch your face. If you do get pepper burn on your skin, rub olive oil on the affected area. I make these to freeze.

Provided by Keeferop

Categories     Cheese

Time 1h45m

Yield 24 stufffed peppers, 24 serving(s)

Number Of Ingredients 11

24 hot peppers
1 1/4 cups Italian breadcrumbs
1 1/4 cups grated fontenella cheese
1 small onion, grated
1 small zucchini, grated
1 egg
garlic powder
parsley
basil
salt
pepper

Steps:

  • Core hot peppers. Take out as many seeds as possible. Be very careful!
  • Mix the rest of the ingredients and stuff peppers.
  • Place on a baking sheet and a few tablespoons of olive oil over the peppers.
  • Bake at 250 F for 45 minutes. Ready to eat or freeze.

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