This is a dish which I prepare quite often. Most times, I will use small silverfish or anchovies or dried prawns. Recently, I came across this specie of anchovies which I was told by the vendor that it comes from Hong Kong. Price wise, it is definitely more costly than local anchovies. But, it is alright to try out new ingredients in our cooking for a change otherwise we will never know that there may be good substitutes.
Anyway, I love this simple stir fry sprouts, only setback is you may need some time to tail the sprouts. If you don't have the time then, best to skip it.
Recipe adapted from Yum Yum Magazine No. 60 with modifications
100 gm pea sprouts
200 gm bean sprouts - tailed
1/2 carrot - skinned and shredded
30 gm dried anchovies - fried till crispy - dish up
1 tbsp shredded ginger
1/2 tsp salt, dash of pepper and msg
1/2 tbsp cornstarch water for thickening