Scrambled eggs with spinach stalks

Overview

The spinach stalks that look thick are actually very tender. I use spinach sticks to scramble eggs and it tastes good.

Prepare spinach.
Pinch off the spinach leaves and keep the stems for later use.
Clean and cut the spinach stems into small pieces.
Slice the carrots.
Cut the soaked fungus into shreds.
Add oil to the wok and fry the eggs.
In another pot, sauté minced garlic over low heat, add spinach stalks and carrots and stir-fry.
Add shredded fungus and salt and stir-fry.
Finally, add the scrambled eggs and stir-fry evenly.