Remove the silver skin from the pork loin, as it is not good for stir-frying. Julienne the pork into ⅛ of an inch thick strips. Please partially freeze the meat for 1 hour ahead so you can slice and julienne the pork thinly. You can change to beef or chicken if you want.

Marinade the pork with salt, five-spice powder, dark soy sauce, Chinese cooking wine, cornstarch, and egg white. Mix until everything is well combined. Then continue to message the meat for 5 minutes. Using cornstarch and egg white in the marinade and then massaging it is a technique called velveting or "上浆" in Chinese. It creates a starchy layer, which wraps around the meat and protects the muscles from seizing up while cooking. This is why the stir fry meat in Chinese take-out restaurant are always so juicy and tender.

Add a big drizzle of oil to the meat and give it a rough mix. The oil prevents the pork strips from tangling, making it easier to stir fry later. Set it aside.

Meanwhile, combine the soy sauce, hoisin sauce, cornstarch, and sesame oil in a small bowl. Mix well and set it aside.

Turn the heat to high and heat the wok until smoking hot.

Add pork lard and the pork. Stir over high heat for a couple of minutes or until the meat changes color.

Remove the pork from the wok and set it aside.

Turn the heat high and toss the bean sprouts, garlic, red bell pepper, and garlic chives into the wok. Stir over high heat for a minute. Please don't overcook; otherwise, the bean sprouts will release liquid and lose the crunchy texture.

Introduce the pork back to the wok and pour in the seasoning. Keep mixing until well combined. Check the bottom of the dish; it should have no running sauce. That is how you know the bean sprouts are perfectly cooked.

Serve with white rice.