Ingredients

3 persimmon peppers

200 grams of Dutch beans

ingredients

peanut oil

1 tablespoon

salt

1 teaspoon

Millet pepper

three

light soy sauce

1 teaspoon

chicken essence

1/2 teaspoons

The method of stir-frying Dutch beans with vegetables

1.

Tear off the beans, wash and drain for later use.

2.

Remove the stems and seeds from the green peppers, wash them and tear them into large pieces.

3.

Heat the wok, and pour in a proper amount of vegetable oil to heat it; Stir-fry the pot with millet pepper cut into small pieces

4.

Add green pepper and stir-fry for 2 seconds.

5.

Add the peas and stir fry.

6.

Transfer appropriate amount of soy sauce

7.

Add appropriate amount of salt

8.

Add chicken essence and stir-fry evenly.

9.

Take out the pot and put it on the plate