Stir-fried Bean Sprouts with Pork Belly

Steps

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1. 1
   Prepare pork belly slices. If using whole meat, purchase hot pot meat slices or cut thin slices yourself.
   ▶ ≈0:18
2. 2
   Sprinkle salt, white pepper powder, and clear rice wine over the pork slices. Rub gently to season and set aside.
   ▶ ≈0:35
3. 3
   Prepare the vegetables: remove the stems from wood ear mushrooms, break into pieces and cut into thin shreds; cut green onion into segments; rinse bean sprouts.
   ▶ ≈0:51
4. 4
   Mince garlic. Mix minced garlic, oyster sauce, clear rice wine, and soy sauce together to make the sauce.
   ▶ ≈1:31
5. 5
   Heat a pan over medium heat for about 1.5 minutes. Once hot, add olive oil and stir-fry pork slices until they turn white and are partially cooked.
   ▶ ≈1:55
6. 6
   Season with white pepper powder. Push the pork to the side of the pan and add green onion and wood ear shreds. Stir-fry thoroughly until fragrant.
   ▶ ≈2:18
7. 7
   Pour the sauce into the bottom of the pan so it releases its aroma. Quickly stir-fry everything together until most of the sauce is absorbed by the ingredients.
   ▶ ≈2:40
8. 8
   Add bean sprouts along with a little moisture to prevent the dish from drying out. Season with white pepper powder and stir-fry until the sprouts are soft and slightly browned, then turn off the heat.
   ▶ ≈2:55
9. 9
   In another pan, add olive oil and fry an egg sunny-side up in the cold pan. Season with salt.
   ▶ ≈3:23
10. 10
    Serve the stir-fried bean sprouts and pork belly over rice. Top with the sunny-side up egg. Add chili powder if desired. Break the yolk and let the egg run into the rice while eating.
    ▶ ≈3:39