1. Prepare the ingredients, cut all the ingredients into shreds, and chop the ginger and garlic into mince.
2. Clean the mung bean sprouts.
3. Heat the wok and pour oil, add ginger, garlic, onion and carrot and stir fry evenly.
4. Add mung bean sprouts and stir well.
5. Add extremely fresh, dark soy sauce, salt, and stir-fry evenly.
6. Put in the cake shreds, simmer for a while, shake it with chopsticks, and stir-fry evenly.
7. Take out the pan and serve.
