Cut the salmon into bite-sized pieces.

Julienne the carrot and green bell peppers.

Pat the salmon dry, season with salt and pepper, and lightly coat with flour.

Heat salad oil in a frying pan over medium heat, add salmon, and cook until golden brown. Remove from the pan.

Wipe excess oil from the pan with a paper towel, add bean sprouts, carrot, and bell peppers, and stir-fry over medium heat until softened.

Add the seasoning mixture (salt, pepper, chicken stock powder, and water) to the pan and cook for 3 minutes. Add the cornstarch slurry to thicken the sauce.