Main ingredients:Beansprout3 stalks

Seasoning ingredients:Red pepper1/2 a piece, 3 cloves of garlic, dried red chili peppers2 piecesSeasonings: 1 tablespoon of vegetable oil, 1/2 teaspoon of salt, 1/2 teaspoon of sugar

Procedure:

Wash the beansprouts and cut them into thin slices; mince the garlic; slice the red pepper; chop the dried chili peppers.

1. Heat a pan, add a little oil, heat to about 40% hot, then add half of the minced garlic and dried chili peppers;

2. Fry until fragrant, then add the beansprouts;

3. Stir-fry for about 3 minutes, then add the red pepper as well as the remaining minced garlic and dried chili peppers;

4. Add salt and sugar, continue stir-frying for 2 more minutes before serving.

Tip:

1. The beansprouts are thick, so cut them thinly to cook faster;

2. Beans and bean products contain saponins and protease inhibitors; they must be fully cooked or food poisoning may occur;

3. Stir-fry the beans until a dark green color and fully cooked; do not overcook as they may turn yellow;

4. The taste of the beansprouts is mild, so it's best to stir-fry them with chili peppers, scallions, garlic, or other flavor-enhancing ingredients.Egg whiteEnzyme inhibitors must be thoroughly cooked; otherwise, they may cause food poisoning.

3. Cook the bean pod until it is dark green and fully cooked, do not overcook to prevent it from turning yellow.

4. The bean pod has a mild flavor, best cooked with seasonings such as chili peppers, scallions, or garlic.