Burmese Veggies with Hot Peppers
Bring bold flavors to your table with this vibrant dish of Burmese Veggies with Hot Peppers, a quick and healthy stir-fry bursting with color and spice. This easy vegetarian recipe combines crisp green beans, tender baby bok choy, sweet carrots, and the fiery kick of hot red chili peppers, all coated in an aromatic soy-lime sauce infused with turmeric, ground cumin, and a hint of brown sugar for balance. Finished with fresh cilantro and toasted sesame seeds, this dish is ready in under 30 minutes, making it perfect for busy weeknights. Serve it as a standalone meal or a flavorful side alongside steamed rice or noodles to soak up the delicious sauce. Keywords: Burmese stir-fry, spicy vegetarian recipe, quick and healthy stir-fry, vegetable stir-fry recipe, hot peppers cooking.
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Recipe Information
Ingredients
- 2 tablespoons neutral cooking oil (e.g., vegetable or peanut)
- 4 cloves garlic, minced
- 1 medium red onion, thinly sliced
- 2 medium hot red chili peppers, thinly sliced
- 1 cup green beans, trimmed and cut into 2-inch pieces
- 2 cups baby bok choy, roughly chopped
- 1 cup carrots, julienned
- 2 tablespoons soy sauce
- 1 tablespoon lime juice
- 0.5 teaspoons turmeric powder
- 0.5 teaspoons ground cumin
- 1 teaspoon brown sugar
- 2 tablespoons water
- 2 tablespoons fresh cilantro, chopped
- 1 tablespoon toasted sesame seeds
Instructions
Heat the cooking oil in a large skillet or wok over medium-high heat.
Add minced garlic and sliced red onion to the skillet. Stir-fry for 1-2 minutes until fragrant and slightly softened.
Toss in the sliced hot chili peppers and stir-fry for another 1 minute to release their heat and aroma.
Add the green beans and carrots to the skillet. Stir-fry for 2-3 minutes until they start to soften but remain crisp.
Stir in the baby bok choy and cook for another 1-2 minutes until wilted.
In a small bowl, mix soy sauce, lime juice, turmeric powder, ground cumin, brown sugar, and water. Pour this sauce mixture into the skillet with the vegetables.
Toss everything together and cook for an additional 2 minutes, allowing the sauce to coat the vegetables evenly.
Remove the skillet from heat and sprinkle chopped cilantro and toasted sesame seeds over the dish for garnish.
Serve hot as a side dish or light main course. Optionally, pair with steamed rice or noodles.
Nutrition Facts
Calories |
488 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.7 g | 42% | |
| Saturated Fat | 4.6 g | 23% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1440 mg | 63% | |
| Total Carbohydrate | 45.2 g | 16% | |
| Dietary Fiber | 12.1 g | 43% | |
| Total Sugars | 19.8 g | ||
| Protein | 14.5 g | 29% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 506 mg | 39% | |
| Iron | 7.5 mg | 42% | |
| Potassium | 2351 mg | 50% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
