A quick and easy, classic Chinese vegetable dish of stir-fried bean sprouts with salted fish, coloured capsicums (bell peppers), chillies, spring onions, and subtly flavoured with a dash of Chinese wine, chicken seasoning, salt and pepper. (Adapted from source: 'Hawkers' Fare Simplified' by Chef Alan Kok and Chef Bryan Ong).
Heat up a wok over medium heat until hot, and then add oil. When oil is hot, add shredded salted fish and fry unti shreds become light golden brown in colour, and are crispy. Dish out, leaving the oil in the wok, and set aside.
Turn up heat to high, add the julienned green and orange capsicums and stir-fry for a minute, or until slightly softened. Add in the bean sprouts, and continue to stir-fry or toss vigorously, until well mixed and just softened, about 30 to 40 seconds (do not fry for too long as bean sprouts will lose its crunch if over-cooked). Add the Chinese wine, chicken stock powder or granules, salt (optional), white pepper, and sugar, and toss vigorously.
Lastly, add the chopped spring onions and some of the fried salted fish, toss quickly to mix well, and dish out onto a serving plate. Sprinkle the remaining fried salted fish on top. Serve immediately.