1. Sliced water chestnut into thin slices
2. Cut carrots and green peppers into small pieces
3. Chop white and green onion separately, mince ginger and garlic
4. Mix well with soy sauce, balsamic vinegar, sugar, starch and cooking wine
5. Heat oil in a pot, sauté scallion, ginger, minced garlic
6. Stir fry evenly
7. Add a spoonful of bean paste
8. Stir-fry evenly, so that the rice whites are evenly coated with bean paste
9. Then add green peppers and carrots, stir fry until broken
10. Pour the fish sauce
11. Stir evenly, boil on high heat
12. Stir while cooking, turn off the heat when the soup thickens, and sprinkle in the chopped green onion.
