It’s spring. The green vegetables are much cheaper. After delivering the children every morning, I will run around the morning market and try to buy fewer and more kinds of vegetables. No, the yellow bean sprouts are. I see that the yellow bean sprouts are a little different from those of others. The bean sprouts are thin. When I ask, they are 50 cents more expensive. The stall owner said that the bean sprouts are delicious. Hurry to buy some and try them. Aren’t they all bean sprouts? Can they be different? well! It’s true. The beans are very fresh and tender, but the buds are fine, but they can just blend into the taste with the beans. They are really better than big soybeans. My son kept shouting that he would eat them tomorrow.

Ingredients

330g soybean sprouts
70g leek
70g lean pork
Half tablespoon soy sauce
1 small scallion
1 tbsp cooking wine
1 small piece of ginger
Half tablespoon starch
Half tablespoon salt
3 tbsp vegetable oil

Directions

Step 1
Prepare the ingredients. Wash the leeks

Step 2
Soak the bean sprouts in water, remove the bean skin, take out and control the water for standby

Step 3
Cut the leek into sections, cut the scallion, cut the chopped scallion and ginger

Step 4
Shred lean meat, add scallion, ginger, cooking wine, soy sauce and starch, mix well and marinate for 2 minutes

Step 5
Add vegetable oil into the pot and stir fry the shredded meat when it is warm

Step 6
Turn on high heat, add bean sprouts, stir fry a few times, and add salt

Step 7
Stir fry until the bean sprouts are broken and add leeks

Step 8
Stir fry over medium heat until the bean sprouts soften and the leeks wilt. Add a little soy sauce to improve the color, and then turn off the fire