1. Clean the baby cabbage, then separate the leaf stem and the leaf part, and chop the peppers for later use;
2. Heat oil in a pan, add crushed chili and sauté;
3. Pour the white stems first, and stir the stir-fried stems to soften;
4. Then pour in the vegetable leaves and continue to stir-fry to get the water out;
5. Add 1 tablespoon of light soy sauce and 1 tablespoon of vinegar, stir-fry evenly to get out of the pot;
Tips:1. If it feels light, you can add some salt;
