In a bowl, combine 8 ounces pork tenderloin, thinly sliced with 1 tablespoon Shaoxing wine, 1 teaspoon corn starch, 1/2 teaspoon dark soy sauce, and 1 teaspoon cooking oil. Mix well until the pork is evenly coated. Set aside to marinate.
Heat a dry wok or large skillet over medium-high heat. Add the peppers into the pan and allow them to cook until they pick up brown spots, tossing occasionally. Once the peppers start to pick up a little bit of char, remove them from the pan and reserve.
Set the wok or skillet back over medium-high heat and add the remaining cooking oil. Add in the marinated pork and quickly stir-fry to prevent it from sticking together.
Once the pork is mostly opaque, add the garlic, ginger, and 2 teaspoons douchi, stirring to disperse. Continue cooking for a few moments more until the aromatics are fragrant. Return the charred peppers to the pan and toss until piping hot. Taste for seasoning and add more kosher salt if desired.
Transfer to a serving plate. Serve hot with a side of steamed rice.
