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Wok dish with pointed pepper and quibbling
Pointed peppers from the wok with pandan rice, ginger, green beans, quibbling and soy sauce.
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Ingredients
Directions
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Boil the rice according to the instructions on the package. Peel the ginger and cut as finely as possible.
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Halve the peppers in the length, remove the stalk and seeds and cut the flesh into strips.
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Heat the oil in a stirring stir fry the green beans for 5 minutes on a high heat. Pour in the water after 4 minutes.
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Add the ginger and paprika and stir fry 5 minutes on high heat. Add the quibbling for the last 2 minutes.
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Meanwhile, mix the ginger syrup, vinegar, soy sauce, cornstarch and water in a bowl. Add to the vegetables in the wok.
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Turn down the heat and heat for 1 min. While stirring until the sauce is bound. Serve with the rice.
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Nutrition
585Calories
Sodium0% DV1.005mg
Fat18% DV12g
Protein42% DV21g
Carbs32% DV96g
Fiber20% DV5g
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