Slice the green garlic or leek on the bias into 1 inch segments. Reserve the white and green parts separately.
Slice the pork thinly into 2in (5cm) rectangles, making sure each piece has a both fat and lean meat. Tip: Use a sharp knife and slice the pork immediately after pulling from the refrigerator. You can also freeze the pork for 30 minutes to firm up for cleaner slicing. Heat a wok over high heat until almost smoking then add 2 Tbsp oil. Heat oil until shimmering, then add sliced pork. Stir fry until pork is lightly browned, about 3 minutes.
Add 1 Tbsp douchi and stir fry for 10 seconds. Reduce heat to medium.
Add 2 tsp Pixian doubanjiang to the pooled fat in the pan and stir fry for 30 seconds, stirring constantly so it doesn’t burn.
Add 1/2 tsp sugar and 1/2 tsp dark soy sauce, stir immediately to coat pork evenly.
Add white parts of green garlic and stir fry for 1 minute. Add remaining green parts and stir fry for 10 seconds more, until just starting to wilt. Taste for seasoning, adding a pinch of salt if needed.
Remove from heat and serve immediately.
