材料：
豆芽 - 300克 （去头尾）
红辣椒 - 1条 （去籽，切丝）
韭菜 - 少许 （切成段）
咸鱼肉 - 1小块 （去皮，切丁，炸香备用）
蒜茸 - 1汤匙
调味：
味精/胡椒粉 - 各少许
米醋 - 1/2茶匙
做法：
预先把胡椒粉，味精，韭菜，银芽，辣椒丝把在一起。
起油锅，加入1汤匙油，烧热后把蒜茸炒香。
然后把其他材料一起下锅快炒。
当银芽半熟后，加入米醋伴均匀，即可以上盘。
撒上咸鱼丁。乘热吃的时候伴均匀即可。
小明小贴士：
这是一道快炒的菜肴。炒锅一定要够热菜可以把银芽下去快炒。
这样不只可以保留银芽的爽脆口感也能保留彩色鲜艳不失水分。
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Ingredients:
Bean Sprouts - 300gm (remove head and tail)
Red Chilli - 1 pc (remove seeds, cut into thin shreds)
Chives - 1 small bunch (cut into 1 inch length)
Salted Fish - 1 small pc (remove skin/bones; cut into tiny bits; deep fried till crispy)
Chopped Garlic - 1/2 tbsp
Seasonings:
MSG/White pepper powder - according to taste
Rice Vinegar - 1/2 tsp
Method:
Put MSG/pepper powder onto bean sprouts, chives, red chilli; set aside.
Heat up wok, add in 1 tbsp of oil, when oil is hot enough, add in chopped garlic and stir fry till fragrance.
Add in the other ingredients, toss and mix well.
When the bean sprouts are half cooked, add in rice vinegar, toss well and transfer to plate.
Sprinkle the crispy salted fish.
Serve hot.
Toss well before enjoying this dish.
Small Ming's Tips:
This is a stir fry dish that requires very hot wok and short frying timing, in order to retain the crisp of the bean sprouts yet without losing it textures and taste.
