In the meantime, wash, clean and cut the vegetables for the insert. In particular, cut the peppers diagonally into 8 mm wide pieces and the chillies into thin rings. Leave the grains and discard the stem. Wash the kai-lan, separate the leaves from the stem. Cut off the woody stem in the lower part and discard. Cut off the young shoot at the top (the heart of the Kai-lan) approx. 4 cm long and keep it ready separately. Separate the thin petioles from the leaves along the midrib, cutting the leaves in half lengthways. Cut the leaf stalks and the upper part of the stem crosswise into thin rolls. Halve large leaf halves lengthways and crossways, only halve smaller ones crosswise and with very small leaves only separate the petiole and use the leaf as a whole. Keep leaves and stalk rolls ready separately. Separate 2 tablespoons of the rolls for garnish.