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Combine the pork slices with salt, white pepper, rice wine, and 1 tablespoon of cornstarch. Mix everything well and set aside.
Mix 1 tablespoon of cornstarch with 2 tablespoons of water until smooth.
Bring a pot of water to a boil, add the cucumber and carrot, and cook until slightly tender. Drain and set aside.
Heat 1 tablespoon of oil in a non-stick pan over medium heat, add the whisked egg, and cook until just set. Set aside.
In the same pan, heat another tablespoon of oil, add the marinated pork, separate into pieces, and cook through. Set aside.
Heat 1 tablespoon of oil in a pan over medium heat, then add garlic and cook until lightly browned.
Return the vegetables, egg, and pork to the pan. Add soy sauce, mix well, and cook, letting everything sizzle stirring every 5–10 seconds. Cook for about 2-3 minutes.
Pour in the cornstarch-water mixture and stir until well combined.
Add coriander, give a final mix, and serve.