1. Wash the leeks and cut into sections;
2. Remove the roots of bean sprouts and wash them;
3. Put water in the pot, boil, add the bean sprouts, roll over and quickly remove it for later use;
4. Shred carrots;
5. Shred the chives;
6. Put the oyster sauce, light soy sauce, and sugar in a small bowl, stir well and set aside;
7. Raise the wok, add appropriate amount of peanut oil, heat the pan with cool oil and sauté the chives;
8. Add carrot shreds;
9. Stir-fry on high heat until the carrot shreds become soft;
10. Add the leeks and stir fry a few times quickly;
11. Add bean sprouts and oyster sauce;
12. Stir-fry quickly, then.
Tips:1. Stir-fry at high heat, fast, otherwise the leeks will get out of water and wilt;
2. No need to put salt. Of course, if you speak heavily, you can add a little bit more.
