Steps

1. Mince 5g garlic and 5g ginger.
   🕒 01:55
2. Cut 120g thinly sliced pork into strips. Tip! Cutting it into strips helps it intertwine better with the bean sprouts and glass noodles. Minced meat can also be used as a substitute.
   🕒 02:33
3. Heat 1 tbsp sesame oil in a frying pan, add the stripped 120g thinly sliced pork, season with salt and pepper to taste, and stir-fry.
   🕒 03:59
4. Add the minced 5g garlic and 5g ginger to the cooked pork and stir-fry until fragrant.
   🕒 04:55
5. Add [A] 1 tbsp soy sauce, 1/2 tbsp chicken stock, 2 tsp sugar, 1 tbsp sake, and black pepper to taste, then simmer until reduced.
   🕒 05:35
6. Add 250ml water and 200g bean sprouts, and simmer until the bean sprouts soften. Tip! It's best to simmer the bean sprouts until they are slightly tender while still retaining some of their crispness.
   🕒 06:12
7. Once boiling, add 50g glass noodles and cook until the glass noodles are soft.
   🕒 06:58
8. Combine 1/2 tbsp potato starch and 1 tbsp sake to make a sake slurry. Tip! Dissolving the starch in sake instead of water adds flavor to the entire dish and enhances its overall harmony.
   🕒 07:28
9. Once the glass noodles are soft, reduce the heat and gradually add the sake slurry, stirring constantly until the entire dish thickens.
   🕒 07:51
10. Serve in a dish, drizzle with chili oil to taste if desired, and it's done!
    🕒 08:18