Combine the pork, 2 teaspoons of the cornstarch, 2 teaspoons of the soy sauce, rice wine, the 1 teaspoon minced garlic, 1 teaspoon of the oil, 1 teaspoon of the oyster sauce, ¼ teaspoon of the sesame oil, and pepper.
In a small bowl combine 3 tablespoons of the chicken broth, remaining soy sauce, and 1 teaspoon oyster sauce.
Combine the remaining 1 tablespoon chicken broth, 1 teaspoon sesame oil, and ½ teaspoon cornstarch.
In a 3-quart saucepan bring 1½ quarts water to a boil over high heat. Add the broccoli stalks and cook, stirring, 2 minutes or until the broccoli is just crisp-tender.
Drain the broccoli.
Heat a wok over high heat.
Add the remaining 2 tablespoons oil, add the ginger and the remaining 1 teaspoon sliced garlic, stir-fry 10 seconds or until the aromatics are fragrant.
Push the aromatics to the sides of the wok, then carefully add the pork and spread it evenly in one layer in the wok.
Cook undisturbed 1 minute, letting the pork begin to sear.
Then stir-fry 1 minute, or until the pork is lightly browned but not cooked through.
Add the water chestnuts, mushrooms, bell peppers, and snow peas and stir-fry 1 minute or until the snow peas are bright green.
Add the soy sauce mixture into the wok and stir-fry 30 seconds or until well combined.
Restir the cornstarch mixture, add it into the wok, and stir-fry 15 to 30 seconds or until the pork is just cooked.
Put the broccoli on a serving platter and spoon the pork mixture over the broccoli.