Steps

1. Lightly rinse Bean Sprouts 1 pack (200g), remove any fibrous ends, and drain well in a colander.
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2. Make diagonal cuts on Green Onion 1/2 stalk, flip it over, and make similar cuts.
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3. Lay the green onion flat and cut finely from the edge into a mince. If the pieces are still too large, chop them further with your knife.
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4. Thinly slice Ginger 8g, then roll it and thinly slice from the edge to create a coarse mince.
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5. Trim the root end of Garlic 1 large clove, cut in half lengthwise, and peel.
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6. Remove the garlic germ, slice thinly lengthwise, and mince.
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7. In a bowl with the minced garlic and ginger, add Doubanjiang (Spicy Bean Paste) 1/2 tbsp, Sweet Bean Sauce (Tianmianjiang) 1/2 tbsp, and Douchi (Fermented Black Beans) 1 tsp. Mix well. *Key Tip:* Fermented beans develop more aroma and flavor when stir-fried with oil, so mixing them beforehand is recommended. If you don't have douchi, you can substitute with 1 tsp of miso paste.
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8. In a separate container, combine Chicken Bouillon Granules 1 tsp, Sugar 1 tsp, Oyster Sauce 1 tsp, and Water 50cc. Mix lightly.
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9. Mix Potato Starch 1/2 tbsp with Water 1 tbsp until dissolved. *Key Tip:* If the liquid is minimal, dissolve the starch in double the amount of water to prevent clumping. With more liquid, it's less prone to clumping and can often be mixed with equal parts water.
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10. Heat a frying pan over medium heat until well-warmed, then add oil.
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11. Add Ground Pork 120g to the hot pan. Spread it out lightly and let it sear without stirring to develop a browned surface. *Key Tip:* Browning the meat creates sweetness through the Maillard reaction, so searing quickly over high heat is crucial. Depending on the type of meat, the amount of rendered fat will vary; if there's too much, blot it with a paper towel.
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12. Once the surface is browned, flip the meat.
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13. Reduce the heat to low, add the prepared fermented bean paste mixture, and stir-fry slowly to develop its sweetness. *Key Tip:* Slow cooking over low heat prevents burning and results in a delicious sauce.
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14. Once the aroma is released, add the prepared mixed sauce and the minced Green Onion. Stir and bring to a rolling boil.
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15. Once boiling thoroughly, add the drained Bean Sprouts and stir-fry over medium heat for about 1 minute. *Key Tip:* Stir-frying bean sprouts over low heat can make them mushy, so use higher heat for a quick cook.
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16. Stir-fry the bean sprouts, mixing them to ensure they cook evenly. After about 1 minute, when the bean sprouts become slightly translucent, turn off the heat. *Key Tip:* Turn off the heat here to prevent the potato starch from clumping easily.
    🕒 07:06
17. Add the well-mixed potato starch slurry in two batches, stirring thoroughly to avoid lumps. *Key Tip:* Adding potato starch to a boiling liquid will cause it to thicken immediately and form lumps, so it's best to mix it in after turning off the heat.
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18. Once the potato starch is evenly incorporated, turn the heat back to medium and stir-fry again until everything is heated through. *Key Tip:* Bean sprouts can pose a risk of food poisoning if eaten raw, so ensure they are cooked thoroughly.
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