Steps

1. Peel the garlic and ginger.
   🕒 01:47
2. Without turning on the heat, grate 5g garlic and 5g ginger directly into the frying pan.
   🕒 02:00
3. Add 110g ground pork to the same frying pan.
   🕒 02:12
4. Add 2 tsp lard and turn the heat to medium.
   🕒 02:29
5. Stir-fry the ground pork until well browned. [Chef's Tip!] Browning the meat enhances its aroma and deepens the flavor.
   🕒 03:00
6. Turn off the heat once, then add 130cc water, 1/3 tsp sugar, 1/2 tbsp potato starch, 1/2 tbsp soy sauce, 1/2 tbsp oyster sauce, 1/2 tbsp sake, 1 tsp chicken stock powder, and black pepper to taste to the frying pan and mix well. [Chef's Tip!] Adding potato starch directly to the seasoning mix eliminates the need to make a separate slurry.
   🕒 03:11
7. Turn the heat back to medium, and simmer while stirring until thickened.
   🕒 05:04
8. Once thickened, add 200g bean sprouts and stir-fry.
   🕒 05:31
9. Stir-fry until the bean sprouts are still slightly crisp (have a bit of a bite), using a heat slightly lower than medium.
   🕒 06:03
10. Finally, add 1 tsp sesame oil and mix. [Chef's Tip!] Adding sesame oil helps to reduce the distinct smell of bean sprouts and enhances the flavor.
    🕒 06:24
11. Serve on a plate, and drizzle with chili oil to taste, if desired.
    🕒 06:45