Wash the Chinese chives and cut into 5 cm length.
Wash the bean sprouts and strain.
Heat a big pan or a wok. Heat sesame oil and stir fry the ground pork.
When the color of the ground pork starts to change, add chicken soup stock granules, salt and pepper. Add doubanjiang spicy bean paste if you like (The red lump in the picture is the doubanjiang).
When the ground pork and doubanjiang are well incorporated, add the Chinese chives and bean sprouts and continue stir frying.
Once the vegetables wilt, add sugar, sake, soy sauce and mix.
You can also enjoy it without eggs. The egg will make the dish taste mild, so try either way.
Drizzle the egg at the end. If consuming immediately, you can remove from heat when the egg is a little runny. But make sure to cook the egg well if you are planning to pack in an obento.
Story Behind this Recipe
I usually just stir fry ground meat and bean sprouts with soy sauce, but Chinese chives are cheap so I arranged the dish as Chinese style. You can eat it with rice and also matches well with beer. It's strongly seasoned so you can pack it in bento. The sugar makes the taste mild.
The doubanjiang can burn easily, so turn down the heat a little when you mix in with the meat. Turn the heat level back to high when you add the vegetables because they'll release water! I recommend making it a little spicy to use as a topping for ramen (miso flavor is best).