Refreshing and tender --- Stir-fried vegetables

Overview

The colorful dishes are not only pleasing to the eye, but also always arouse people's appetite.

Beat the eggs and add a little salt, cut the leeks and carrots into inch-long sections, pinch the ends of the soybean sprouts, rinse and set aside.
Soak the vermicelli and cut it slightly with a knife, not too long; cut the lean pork into thin strips, add cooking wine, a little salt, and cooking oil, mix evenly, and marinate for 10 minutes.
Put the carrots and soybean sprouts into a pot of boiling water and blanch them until raw, remove and drain.
Heat oil in a pot, sauté green onions, add shredded pork and stir-fry until shredded pork changes color.
Add soybean sprouts, carrots, vermicelli, adjust light soy sauce, a little stock, and stir-fry quickly.
Add the leeks and continue to stir-fry quickly until evenly mixed. Add salt and stir-fry evenly. Serve as a vegetable and put it into a plate.
Heat up oil in another pan, pour beaten egg liquid into the pan and fry until both sides are golden brown.
Spread the eggs over the vegetables and serve.