Heat 2 tablespoons of oil in a large skillet or wok over medium-high heat. Fry ginger and garlic in hot oil until fragrant, then add pork, soy sauce, dark soy sauce, salt, and sugar. Cook, stirring occasionally, for 10 minutes. (remove meat from pan and place in separate pot or bowl until vegetables are cooked)
Add remaining 2 tablespoons of oil in a large skillet or wok over medium-high heat. Add all vegetables and chicken stock, saute until vegetables are cooked through. (about 8 minutes)
Add the cooked pork back into the pot.
Stir in the sesame oil, green onion, and rice wine. Simmer until the pork is tender and vegetables are al dente. Adjust your times per your cooking method.