1Heat wok and add oil. At the first whisp of white smoke from the oil, add the garlic and chiles and cook until fragrant, about 30 seconds. Stir in the ground pork, press flat and allow to brown for about 1 minute. Turn the patty over and press flat, and repeat the browning. Break up the pork and allow to brown for about 2 minutes. Stir in the black bean and oyster sauce and cook until mixed through while constantly stirring.
2Add tofu, chicken stock, sweet soy sauce and chili crisp, and stir well until the sauce comes to a simmer. Stir in slurry and cook until the sauce coats the back of the spoon. Stir in green onions and serve over cooked rice.