Health benefits
Carrots: enhance immunity, protect eyesight, fight cancer and prevent cancer
Mung bean sprouts: low in protein
Fungus: Delay aging, antioxidant, anti-cancer and anti-cancer
Food ingredients
Carrot ( Half root ) | Mung bean sprouts ( 1 bowl ) |
Fungus ( 1 small handful ) | Chives ( 1 small handful ) |
Eggs ( 1 ) | Onions ( 1 half span> ) |
Salt ( appropriate amount ) | Vegetable oil ( appropriate amount ) |
Oyster sauce ( appropriate amount ) |
1. Prepare the ingredients: soak the fungus and cut into shreds, cut the carrot into thin strips, wash, dry and cut the leek into sections, cut the onion into shreds, and cut the egg skin into shreds.
2. Heat a wok over medium heat and pour in the vegetable oil.Add the onions and stir-fry over medium heat.When fragrant, add carrots and stir-fry until soft.Add mung bean sprouts and fungus and stir-fry until mung bean sprouts become soft.
3. Pour in shredded egg skin and leeks and stir-fry, add appropriate amount of salt and oyster sauce , stir-fry evenly and serve.
Tips
Add oyster sauce to make this dish more delicious.If the dish feels dry at the end, you can add a little water (I used homemade mung bean sprouts, which do not need to be washed, so I added a little water at the end to make the finished product taste better).
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