1. Prepare ingredients
2. Peel the corn into corn kernels, peel and dice carrots, and cut colored peppers into small pieces
3. Corn kernels and peas are cooked in boiling water for later use
4. Put cooking oil in the wok, add the shrimps after the oil is hot, and fry until the shrimps change color
5. Add colored peppers, carrots, and stir-fry for 2 minutes
6. Add cooked corn kernels and peas and continue to stir fry for another minute
7. Add appropriate amount of salt and Knorr chicken powder to taste before starting the pan
8.
Tips:The peas and corn are blanched in advance, which can better retain the nutrients and not lose; it does not need to be fried for too long when they are fried.
