Steps

1. Briefly rinse 1 pack of bean sprouts under running water, removing any bruised root ends.
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2. Fill a bowl with enough water to cover the bean sprouts and let them soak for 5-10 minutes. This is the key! Soaking makes them crisp and removes their 'bean sprout smell'.
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3. In a bowl, combine 2 tsp Oyster Sauce, 1 tsp Soy Sauce, 1/2 tsp Chicken Bouillon Powder, 2 tbsp Cooking Sake (Rice Wine), and 1 tsp Potato Starch. Mix lightly to create the sauce. This is the key! Potato starch will settle over time, so mix thoroughly again just before stir-frying.
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4. Prepare 1 tbsp Doubanjiang (Chili Bean Paste) in a separate container. This is the key! Doubanjiang's flavor and aroma are enhanced when stir-fried in oil, so prepare it separately from the sauce.
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5. Finely chop the stem parts of 1/2 bunch of Chinese chives. This is the key! Chop the stems finely as they take longer to cook.
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6. Roughly chop the leafy parts of the chives into about 5cm lengths.
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7. Place the chopped chives in a separate container from the bean sprouts.
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8. Trim the root end of 1 clove of garlic, then cut it in half lengthwise and peel.
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9. Remove the garlic sprout. This is the key! Garlic sprouts can be bitter and burn easily, so remove them.
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10. Lightly smash the garlic clove and then mince it roughly. This is the key! Rough mincing creates pleasant textural accents in every bite.
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11. Thoroughly drain the soaked bean sprouts using a salad spinner or by hand. This is the key! Any remaining water will dilute the flavor, so drain them very well.
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12. Transfer the drained bean sprouts to a bowl.
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13. Prepare 100g of ground pork (mixed).
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14. Heat a frying pan over medium heat and add a little sesame oil.
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15. Add the drained bean sprouts to the heated pan and stir-fry briefly for about 1 minute, coating them in oil. This is the key! Use high heat and stir-fry quickly to maintain their crispness.
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16. Once the bean sprouts are cooked, transfer them back to the bowl.
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17. Reduce the heat in the frying pan to medium-low, add a little oil, and start stir-frying the ground pork (mixed).
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18. To get a nice sear on the loosely broken-up ground pork, let it cook without moving it. Place the roughly minced garlic on top of the meat.
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19. Once the meat is browned, reduce the heat to low and stir everything together to release the aroma of the garlic.
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20. When the meat is cooked through, add 1 tbsp Doubanjiang (Chili Bean Paste) and stir-fry it thoroughly in the oil. Add more oil if needed.
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21. Add the sauce, which you've mixed well again, and stir quickly to coat the meat. This is the key! The potato starch has settled, so mix it thoroughly again before adding.
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22. Once the meat sauce is ready, return the stir-fried bean sprouts and chopped chives to the pan. Stir everything together briefly just to warm it through.
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23. Plate the dish and finish with a sprinkle of black pepper.
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