Oil up the wok well and heat up at mid-high heat.
Fry up ginger until the edges start to brown. Then quickly add the garlic and chili and stir-fry until the garlic browns as well.
Once they're fragrant and brown, add your pork belly and season with HALF of the chicken bouillon powder. Stir-fry together until the pork belly starts to show a little browning.
When you're satisfied with how the pork is cooked add the raw shrimp, the rest of the chicken bouillon powder, and the chopped leeks and stir-fry.
Before the shrimps are fully cooked add 2 tsp of Laoganma chili oil, the chopped luffa squash, and 1/2 cup of water. Stir until you get a thick, soupy sauce.
By now it's safe to taste test and you can either add more water or more chicken bouillon based to your preference.
Cover for 3-5min
Lift the cover, wipe your drool, grab a big scoop of this spicy goodness and pour into a big bowl of rice!
Eat happily with no regrets