Heat a wok over a medium high heat. Add in the minced garlic & ginger. Fry for a few seconds then add in the hot broadbean paste. Stir everything together and fry for about 20 seconds.

Next add in the pork mince and break it up into small pieces in the wok. Season with white pepper and add the msg. Fry for a few more seconds then add the light soy sauce, honey, mange tout, and dried chillies plus the fermented black beans. Toss everything together well.

Now add the bean sprouts, ground Sichuan pepper corns plus most of the spring onions, reserving a little of the greens as garnish. Toss everything together again and fry until the sprouts are tender but still have a little crunch.