Preheat your wok and then add in the oil and heat it until it's really hot. Add in the chili bean sauce and stir-fry until fragrant. Add in the garlic and ginger and continue to stir fry until fragrant. Add in the pork strips and cook until the pork started to turn color
Add in the blanched bamboo shoots and the mushrooms and stir fry for another minute. Splash in the wine, black vinegar, sugar and pinch of salt. Stir everything to mix, then have a taste, it should be spicy, salty, just a bit sweet with that hint of sourness from the vinegar. Adjust the seasoning to your liking
Give the corn starch mixture a stir and then pour into the wok and stir to mix and you will see the whole thing started to thicken up. Turn off the heat. Add in the chopped spring onions and Szechuan peppercorns. Bring to the table and enjoy with a rice and other dishes if you like