1. Wash and shred the dragon sprouts and wash and slice the mushrooms.

2. Peel the tomatoes and fry until they become sandy. Add some salt and sugar to taste.

3. Pour oil into a hot pan, add mushrooms and stir-fry, add salt and stir-fry until soup comes out.

4. Add the shredded bean sprouts and continue to stir-fry until slightly soft.

5. Add tomatoes, stir-fry evenly, cover and simmer over medium-low heat for a minute or two.

6. After opening the lid, turn on high heat and add appropriate amount of salt to taste.

7. Turn off the heat and add sesame oil to enhance the freshness.