In a small bowl, combine pork, Shaoxing wine, 1/4 teaspoon salt, cornstarch and ginger, mix well by hand. Marinate for about 15 minutes.

Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat until shimmering. Add marinated pork with minimal overlap. Cook until pork is seared, 1 minute. Flip to cook the other side, until just cooked, 30 seconds or so. Turn to lowest heat, transfer pork to a plate, and set aside.

Add the remaining 1 tablespoon oil and turn the heat up to medium. Break chili peppers and add them to the wok (for less spiciness, don't break them but add them whole), add ginger and garlic and give it a stir until fragrant. Add the zucchini and turn to medium-high heat. Cook, stirring occasionally, until the surface is seared,1 to 2 minutes. Sprinkle with salt, pour in the soy sauce, and add back the pork. Give it several stirs to mix everything. Immediately transfer to a large plate. Serve hot as a side dish.