1. Soak the bought mung bean sprouts in water for later use.
2. Pick one pepper from the small vegetable garden upstairs.
3. Remove the stems, seeds, and shred the peppers.
4. Heat the pan with cold oil and sauté the peppercorns.
5. Add the chili first and sauté.
6. Add mung bean sprouts and stir-fry quickly. The mung bean sprouts are softened with salt and white vinegar to taste.
7. Out of the pan.
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