Thinly slice pork and toss with soy sauce, Shaoxing wine, cornstarch, and sesame oil. Marinate for 15 minutes. Soak wood ear mushrooms in warm water for 20 minutes, then drain and slice.

Mix the sauce: combine Shaoxing wine, soy sauce, oyster sauce, and water in a small bowl. Set aside.

Heat 1 tablespoon oil in a wok over high heat. Pour in beaten eggs and scramble into large soft curds, about 30 seconds. Transfer to a plate and break into pieces.

Add another tablespoon of oil to the wok. Add ginger slices and stir for a few seconds. Add marinated pork and spread in a single layer. Sear for 1 minute, then stir-fry until just cooked through, about 2 minutes total.

Add remaining oil if needed. Add wood ear mushrooms and cucumber, stir-frying for 1 minute. Return the eggs to the wok.

Pour in the sauce and add scallions. Toss everything together over high heat for 30 seconds until well combined and the sauce coats all ingredients. Serve over rice or with Mandarin pancakes.