Mix the pork, soy sauce, Shoaxing wine, and cornstarch together in a small bowl until the pork is evenly coated. Set aside. Heat 1 tablespoon of vegetable oil in a sauté pan on high flame. When the oil is hot, add the Chinese chives and sauté until they wilt and turn a dark green color. Remove from pan to a bowl. Heat the remaining two tablespoons of oil in the same pan. When the oil is hot, add the pork and stir-fry until almost cooked. Add the chives and the bamboo shoots to the pan and stir-fry for a few minutes. Serve hot.