Wok dish with pointed pepper and quibbling

Name: wok dish with pointed pepper and quibbling
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Asian
Ingredients: 300 g pandan rice; 2 cm fresh ginger; 3 sweet pointed pepper; 2 el wok oil; 200 g chilled broken green bean; 10 el tap water; 300 g fried quibbling; 8 el ginger syrup; 3 el White wine vinegar; 2 el soy sauce; 1 el cornstarch

Pointed peppers from the wok with pandan rice, ginger, green beans, quibbling and soy sauce.

Ingredients

Directions

Boil the rice according to the instructions on the package. Peel the ginger and cut as finely as possible.
Halve the peppers in the length, remove the stalk and seeds and cut the flesh into strips.
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.
Add the ginger and paprika and stir fry 5 minutes on high heat. Add the quibbling for the last 2 minutes.
Meanwhile, mix the ginger syrup, vinegar, soy sauce, cornstarch and water in a bowl. Add to the vegetables in the wok.
Turn down the heat and heat for 1 min. While stirring until the sauce is bound. Serve with the rice.