Thinly slice the pork and put it in a medium bowl. Add both soy sauces and massage them into the meat, then massage in the cornstarch. Let the meat marinate while you prepare the rest of the ingredients.
Trim off the root ends of the scallions and the dry or damaged parts of the greens and cut them into 1½”– 2” long pieces. Trim and cut the garlic chives in the same way (you’ll have about 1 cup). Peel the ginger and cut it into thick slices; thinly slice the garlic.
Heat the oil in a wok over high until it is very hot, almost smoking. Add the garlic, ginger, dried chilies and Sichuan pepper and give everything a quick stir, then immediately add the pork. Stir-fry the meat quickly, separating the pieces with your wok shovel as you go, until they’re just cooked through, about 2 minutes.
Add the scallions to the wok and continue to stir-fry until they are soft and wilted, another 2 minutes. Add the garlic chives and stir-fry until they’re just wilted, about 1 minute. Serve hot with rice.
