Allow the hard-boiled salty eggs to cool. Heat the oil in a wok and stir-fry the garlic for 1–2 minutes or until lightly browned. Add the pork and stir-fry for 2–3 minutes or until the pork is crumbled and separated. Add the bean sprouts, vegetable stock, oyster sauce and light soy sauce and stir-fry for 3–4 minutes.
Add the chillies, spring onion and salty eggs and lightly toss together.
Spoon into bowls and garnish with coriander leaves. Serve as a side dish.