Heat the oil in a wok over a high heat until the oil starts to shimmer. Add the garlic and ginger and stir quickly for a few seconds. Add the pork and stir-fry for 2–3 minutes until the meat has become opaque but not golden.
Add the Chinese leaves and cook for 1 minute, then add the rice wine, oyster sauce and sugar and stir-fry for 2 minutes until the Chinese leaves are just tender. Stir in the sesame oil and cook for 30 seconds, then serve with a scattering of sliced chilli.