1. Wash the mung bean sprouts and set aside.

2. Chop garlic, red pepper, carrot and green onion and set aside.

3. Put appropriate amount of oil in a clean pan, turn on low heat, add garlic and carrots and stir-fry for a few times.

4. Pour in the mung bean sprouts and red pepper and stir-fry over high heat. Sprinkle an appropriate amount of water, add an appropriate amount of salt, chicken essence, light soy sauce, vinegar and a little sugar and stir-fry until the mung bean sprouts soften.

5. Sprinkle chopped green onion at the end.

6. Remove from the pot and plate.