Prep the Pork (Velveting): Slice the pork loin against the grain into ¼-inch (5mm) thick pieces, then julienne into thin slivers. In a small bowl, combine the pork slivers with salt, Shaoxing wine, and cornstarch. Mix in one direction with your hands or chopsticks until the liquid is absorbed and the pork feels sticky. Add the 1 tsp of neutral oil and mix again to 'seal' the marinade and help strands separate. Set aside.

Prep Veggies & Sauce: Julienne the green peppers. Thinly slice the garlic. Julienne both the mature ginger and tender ginger, keeping them in separate piles. In a small bowl, whisk together the light soy sauce, oyster sauce, sugar, white pepper (if using), and 1 tbsp water. Set this sauce mixture near your stove.

Cook the Pork (First Stage): Place a wok or large skillet over high heat until it's smoking hot. Add 1 tbsp of neutral oil and swirl to coat. Immediately add the marinated pork and spread it in a single layer. Let it cook undisturbed for 20-30 seconds. Stir-fry for another 30-60 seconds, just until the pork is about 80% cooked and has lost its raw pink color. Immediately transfer the pork and any juices to a clean bowl.

Stir-Fry the Vegetables: Return the wok to high heat. Add the remaining 1 tbsp of oil. Add the sliced garlic and the slivers. Stir-fry for 15-20 seconds until fragrant.

Add the julienned green peppers. Stir-fry over high heat for 1-2 minutes, tossing constantly. You want the peppers to be bright green and crisp-tender, not soft.

Combine and Finish: Add the cooked pork (and any juices) back into the wok. Add the slivers. Give the sauce mixture a quick stir and pour it into the wok. Stir-fry everything together very quickly for 20-30 seconds. The sauce will thicken immediately and coat all the ingredients.

Turn off the heat and transfer to a serving plate. Serve immediately with hot steamed rice.