1. Prepare ingredients. Shred carrot qui, wash and shred onion, shred green pepper, minced ginger and garlic slices.
2. Wash mung bean sprouts and control water.
3. Heat the wok and pour the oil, add onions and fry for a nice aroma, add carrots and stir-fry evenly.
4. Add mung bean sprouts and continue to stir fry, add appropriate amount of salt and stir well.
5. Put in the cake shreds, shake them with chopsticks, and stir evenly.
6. Serve and eat.
