Heat the wok over medium-high heat and add the vegetable oil. Once shimmering and fragrant, add the minced garlic and stir-fry until it becomes fragrant and starts to turn golden, about 20 seconds.
Add the rinsed fermented black beans to the wok, cooking for about 30 seconds to release their salty, pungent aroma. Use your spatula to gently mash them into the oil to release their flavor.
Increase the heat slightly and add the ground pork to the wok. Break it apart with your spatula and spread it evenly. Cook, stirring occasionally, until the pork turns light brown and is cooked through, about 3-4 minutes.
Pour in the soy sauce and sprinkle the sugar over the pork. Stir well to combine and coat the meat evenly. Cook for another 1-2 minutes, allowing the flavors to meld and the sauce to slightly glaze the pork.
Sprinkle the sliced scallions over the stir-fry, giving it a final toss so they soften slightly and release their fresh aroma. Turn off the heat and transfer the dish to a serving plate.
Serve hot, garnished with extra scallions if desired, alongside steamed rice or your favorite vegetables.
