1. All ingredients are ready.
2. Soak the cabbage sprouts in light salt water for 15 minutes, wash and cut into sections.
3. Wash the green and red peppers and cut into cubes.
4. Heat the wok and pour oil, add green onion and ginger until fragrant.
5. Put the vegetable sprouts in the pan and stir fry quickly.
6. Put in a small amount of salt.
7. Stir-fry for about 1 and a half minutes. After the vegetable sprouts are broken and discolored, turn off the heat and put them in the plate.
8. Heat the wok and pour a small amount of cooking oil.
9. Pour the green onion and ginger until fragrant, then add the diced green and red pepper to the pan and stir fry quickly.
10. Stir-fry for about 1 minute and add an appropriate amount of salt.
11. Pour the vegetable sprouts into the pot and mix well, add a small amount of chicken essence to taste, and then turn off the heat to serve.
Tips:1. The whole process is fast-fried with high fire to ensure that the nutrition of the ingredients is less lost.
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