In a medium bowl, velvet the pork by combining the pork strips with the water, cornstarch, vegetable oil, oyster sauce, and baking soda. Mix until uniform and the pork is completely coated. Set aside for 1 hour or overnight in the refrigerator.
In a bowl, make the sauce mixture by combining the chicken stock, clear rice wine, oyster sauce, soy sauce, sesame oil, salt, sugar, and white pepper. Set aside.
Heat your wok until just smoking and add the oil around the perimeter of the wok. Add the marinated pork (it should be at room temperature) to the wok in one layer, and sear for 1 minute. Stir-fry the pork in the hot wok for another 30 seconds, or until the pork is mostly cooked.
Still over high heat, pour in the pre-mixed sauce to deglaze the wok. Let everything come up to a boil and slowly add half of the cornstarch slurry while stirring constantly to thicken the sauce.
Next, stir in the yellow chives. Mix well and continue to stir-fry for another minute. Add more cornstarch slurry to thicken up the sauce if needed, and stir for another 15 seconds. Serve!