Many people have eaten konjac, with a soft and chewy texture and very delicious. Green peppers belong to the chili family and have a very spicy taste. Stir-frying konjac with green peppers is a treat for those who like spicy food. This dish is very home-style and simple to make, and you can season it according to your own taste.

1. Wash one piece of konjac, cut into long strips, make a cut in the middle, flip one end into the cut, and all the cut strips are placed on a plate for later use. Wash the green peppers and ginger garlic, chop them, heat some oil in a pot, first fry the peppers, then add the scallions and ginger into the pot to cook until fragrant. Add the konjac to the pot and stir-fry until all the moisture inside is cooked off, then add salt, and finally add a small amount of water. Bring to a boil and then remove from heat.

2. Slice the scallions, wash the green peppers and cut into diamond-shaped pieces, soak the mushrooms in advance to remove the roots, prepare the konjac, bring a pot of water to a boil, add the konjac and blanch for a while, then remove and set aside. Heat some vegetable oil in the pot, add the chopped scallions and sauté until fragrant. Sauté the green peppers for a while, then add the mushrooms and konjac, stir-fry well, add salt, and season with abalone sauce. Sprinkle a little chicken essence before serving and stir well.

3. Wash the konjac, green and red peppers (with seeds removed), garlic. Cut the konjac into thick strips, slice the green and red peppers, and chop the garlic. Bring a pot of water to a boil, add a little salt, and blanch the konjac for two minutes. Drain and dry. Heat some oil in the pot, add the chopped garlic and sauté until fragrant, then add the green and red peppers and stir-fry until about 70-80% cooked. Add the konjac, cooking wine, soy sauce, black pepper, and sugar, and stir-fry for one minute. Add salt and monosodium glutamate, and stir well.

4. Cut red and green peppers into large cubes, slice the garlic; chop the scallions into small segments, slice the ginger, and cut the dried chili peppers into small pieces; cut the konjac into strips; pour oil into the pot, heat it up, and first fry the peppers, then add the scallions and ginger into the pot to cook until fragrant; add the konjac to the pot and stir-fry until all the moisture inside is cooked off; add red and green peppers; add a drop of vinegar; one spoon of salt, add five drops of oyster sauce; serve and enjoy.