In a not- too-deep bowl, mix the light soy sauce, wine and previously cleaned and cut into halves chicken livers.
Marinate for about 20 to 30 minutes, occasionally stirring. Strain the livers from the marinade and gently dry them.
Fry in very hot oil for about 3-4 minutes, add the chopped peppers and chopped green onions, garlic, and fry with the ginger for another 2-3 minutes.
Instead of chicken livers, you can use other chicken meat for this dish.