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  1

  Prepare materials.

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  2

  No need to peel the zucchini, just grate it into shreds (not too thin), and cut the green and red peppers into small pieces.

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  3

  Bring water to a boil, add a little corn oil, add zucchini and blanch for 1 minute.

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  4

  Make a cold sauce with half a spoon of salt. A spoonful of sugar.

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  5

  2 tablespoons of light soy sauce.

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  6

  1 spoon of oyster sauce. Freshen up. Add half a bowl of water and mix well to form a pouring sauce.

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  7

  1 spoon of oyster sauce. Freshen up. Add half a bowl of water and mix well to form a pouring sauce.

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  8

  Remove the blanched zucchini shreds. Pour in the mixed sauce and stir evenly.

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  9

  Remove the blanched zucchini shreds. Pour in the mixed sauce and stir evenly.

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  10

  Heat the corn oil in a non-stick pan, add the green and red pepper cubes and garlic and stir-fry until fragrant.

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  11

  Non-stick pan with jadeHeat the rice oil, add green and red pepper cubes and garlic and stir-fry until fragrant.

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  12

  Mix the shredded zucchini and add a little cooking wine to enhance the flavor.

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  13

  Mix the shredded zucchini and add a little cooking wine to enhance the flavor.

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  14

  Pour in the sauteed green and red pepper cubes and garlic granules, and mix evenly.

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  15

  Pour in the sauteed green and red pepper cubes and garlic granules, and mix evenly.

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  16

  On the plate, it is refreshing and fragrant, with the slight spiciness of green and red peppers. It is delicious!

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  17

  On the plate, it is refreshing and fragrant, with the slight spiciness of green and red peppers. It is delicious!

Tips

1. You don’t need to blanch the zucchini for a long time. It’s better to have a little crispy texture.
2. The amount of juice you pour depends on the amount of zucchini. You can add more juice.