3 tbsp sunflower oil or vegetable broth
1 1/2 cup bell peppers, red, sliced
1/2 cup bell peppers, green, sliced
1 1/2 cup snow peas
1 1/2 cup bok choy, sliced
2 tbsp leeks, baby, sliced
1 cup carrots, thinly sliced
1 garlic clove, sliced
1/8 tsp chilies, red, fresh, chopped
4 tsp tamari
Directions
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
Servings: 2 servings
Burmese Veggies With Hot Peppers Recipe brought to you by Recipe Ideas
Categories: Vegetable
The History of Recipes
We can follow the history of written recipes way back into distant history, in truth as far as the ancient Egyptians, and maybe even further. Interesting though that is, these, ancient cookbooks were just primitive pictorial, hieroglyphic or cunieform recipes for preparing meals.
In fact, the most ancient recipe discovered, according to food historians is a collection of stone tablets in ancient Sumerian which describe the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel wonderful and blissful. Later on, in The time of the romans around 25BC a roman called Apicius assembled a number of documents which described recipes prepared by wealthy roman citizens. In his works, he describes how the roman meals were separated into hors d`oeuvre, entrees and desserts, something that is very familiar to us today. He also describes how the Roman cooks made use of a wide range of aromatic flavours, including a few that will be familiar to modern cooks for example basil, mint and dill. Later, there were two interesting cookery books dating from the 1300s : a book entitled `Forme of Cury`, and another entitled `Curye on Inglish`. Despite their titles, these are nothing to do with the spicy food that appears on menues today, but rather recipes for the types of meals prepared by the chefs of the nobility of that period. Later on in the 1400s, knights returning from the crusades brought back many new spices and herbs from the holy land, including spices such as parsley, basil and rosemary. The introduction of these new culinary ideas caused a surge in books on cooking, some of which still exist in private collections. By the time we get to the 20th century, cookery publications were increasing in popularity mostly due to better eduction, increased leisure time and having more money to spend. The arrival of television brings us celebrity chefs and the accompanying recipe books. And that neatly brings us to the present day and the invention of computers and the internet, permitting us all to search through massive numbers of recipes just like those on our site. |
We hope you enjoy this Burmese Veggies With Hot Peppers recipe.
