Main course, 30 minutes, 4 persons
- 400 g white rice
- 1 wok cucumber
- 1 red bell pepper
- 1 winter carrot
- 3 tbsp oil for frying
- 4 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tbsp ginger syrup
- 2 spring onions
- 20 g fresh coriander
- 6 tbsp chili sauce
1. Cook the rice and keep it warm in the pan with a lid on.
2. Wash the Cucumber and the bell pepper and cut into pieces. Peel the winter carrot
and cut into slices and halve them. Cut the spring onion into rings and the coriander coarsely
and set them aside.
3. Heat a wok and put the oil in the pan and first wok the winter carrot and the
wok cucumber over medium heat for 5 minutes. Add the
bell pepper and stir fry for another 5 minutes.
At the end, add the soy sauce, sesame oil and
ginger syrup and stir-fry until everything
is well mixed.
Spoon the white rice onto the plate and add the
stir-fried vegetables. Sprinkle the spring onion and
coriander over it. Delicious with some chili sauce.