4 boneless pork loin chops, trimmed of fat (24 oz. total)
1 tsp. ground white pepper
3 tbsp. cornstarch, divided
3 tbsp. Shaoxing wine or dry sherry, divided
¾ cup chicken stock
3 tbsp. oyster sauce
1 tbsp. light brown sugar
1 tbsp. toasted sesame oil
1 tbsp. dark soy sauce
1 tbsp. rice vinegar or black vinegar
4 tbsp. peanut or safflower oil, divided
1 medium white onion, peeled and sliced
2 small bundles of broccolini (about 10 oz. total), thinly sliced on the bias
1 red bell pepper, stemmed, seeded, and thinly sliced
1 small can (8 oz.) water chestnuts, drained
1 can (15 oz.) baby corn, drained and halved lengthwise
1 can (8 oz.) bamboo shoots, drained
Cooked rice or noodles, for serving
Scallions or chives, sliced on the bias, for serving
Slice the pork into thin strips on the bias. Season with white pepper and salt, then toss with 2 tbsp. cornstarch and 2 tbsp. Shaoxing wine.
In a small bowl, mix remaining 1 tbsp. cornstarch with 1 tbsp. water until smooth. Whisk in stock, oyster sauce, brown sugar, sesame oil, dark soy sauce, vinegar, and remaining 1 tbsp. Shaoxing wine.
Heat large cast-iron or nonstick skillet over medium-high heat with 2 tbsp. peanut oil. Add sliced pork and cook until browned, 3 to 4 minutes per side. Transfer to a plate. Add remaining 2 tbsp. oil to pan. Stir in onion and cook a couple of minutes to soften. Add the broccolini, bell pepper, and water chestnuts; cook until veggies begin to soften, 2 to 3 minutes. Stir in corn and bamboo shoots; cook until warmed through, about 2 minutes. Return pork to the skillet and pour in sauce. Simmer until thickened, about 2 minutes. Serve with rice or noodles and top with scallions or chives.