Cut the meat into thin strips and roll in cornmeal.
Peel the garlic and ginger, chop the garlic, cut the ginger into strips. Remove seeds from sweet pepper and chili pepper, finely chop.
Cut the corn cobs in half lengthwise. Cut green onions into strips.
Heat the oil in a wok, then lower the heat slightly. Stirring constantly, fry the ginger and garlic. Add meat and fry for 1 more minute.
Add sweet pepper, corn and mashed bouillon cube. Cook, stirring constantly, for another 3-4 minutes. Pour in wine and 2 tbsp. l. water. Season with salt and black pepper, bring to a boil.
Sprinkle with green onion, chili and cilantro before serving.