Steps

1. Soak 50g Mung Bean Vermicelli in water until half-rehydrated.
   🕒 00:05
2. Cut 4 Bell Peppers in half lengthwise, remove seeds, gently flatten with your hands, and slice thinly.
   🕒 00:07
3. Finely mince 1 clove Garlic and 10g Ginger.
   🕒 00:10
4. In a bowl, combine 1 tbsp Oyster Sauce, 1 tsp Soy Sauce, and 1 tbsp Cooking Sake (Rice Wine). Mix well.
   🕒 00:17
5. Heat oil in a frying pan and stir-fry 150g Ground Pork over medium-low heat.
   🕒 00:25
6. Add the minced Garlic and Ginger and stir-fry until fragrant.
   🕒 00:28
7. Add the thinly sliced Bell Peppers and stir-fry briefly until coated with oil. [Key Tip!] Do not overcook to maintain the crispiness of the bell peppers.
   🕒 00:31
8. Add the pre-mixed Sauce A and stir-fry lightly to coat everything.
   🕒 00:35
9. Transfer the stir-fried ingredients to a separate bowl.
   🕒 00:38
10. In another bowl, combine 1 tsp Soy Sauce, 1 tbsp Cooking Sake (Rice Wine), 1 tbsp Mirin (Sweet Rice Wine), 1 tsp Low-Sodium Chicken Stock, 1 tsp Potato Starch, and 150ml Water. Mix well.
    🕒 00:43
11. In the same frying pan, add the drained Mung Bean Vermicelli and Sauce B. Simmer over medium-low heat until the vermicelli absorbs the flavors. [Key Tip!] Stir while simmering to ensure the vermicelli absorbs the deliciousness.
    🕒 00:55
12. Once the vermicelli has absorbed the flavors, return the stir-fried Ground Pork and Bell Peppers to the frying pan and mix everything well.
    🕒 01:02
13. Turn off the heat, add 2 tsp Sesame Oil and Black Pepper to taste, and mix lightly.
    🕒 01:07