Stir-fried fungus with leeks, bean sprouts

Overview

Leeks in spring are fragrant and tender, and have the function of tonifying yang and clearing the intestines, so you should eat more in spring.

Soak the fungus in warm water, cut off the bottom, rinse and boil in water for later use.
Wash the above ingredients, remove the roots of the bean sprouts, cut the fungus into shreds, cut the leeks into sections, and cut the peppers into shreds and set aside.
Add garlic cloves to the pan.
Add all ingredients and stir-fry quickly over high heat.
Adding a little sugar can lock in the vitamins and enhance the flavor of vegetables.
Stir quickly and add a little salt to taste.
The colorful, nutritious and quick stir-fry is ready.