Bring a large pot of water to a boil for the noodles. If you prefer serving this over rice, you can make rice instead. The Chop Suey takes about 8 minutes to cook, so be sure you time your noodles or rice so that it's done around the same time as the stir-fry.
To prep the pork, cut it into 1/4-inch strips and add it to a bowl with the Shaoxing wine, oyster sauce, and potato starch to a bowl and stir well to combine.
To prepare the sauce, add the chicken stock, oyster sauce, potato starch, white pepper, salt, and sesame oil to a bowl and whisk to combine.
When your vegetables are all chopped and ready, heat a large frying pan over high heat.
Add the vegetable oil to the pan with the garlic and ginger and fry until fragrant (about 20 seconds).
Add the celery, onion, carrots, and bell peppers and stir-fry until the onions become translucent.
Move the vegetables towards the edges of the pan to make room in the center and add the marinated pork. Press the pork out into a flat layer and let it brown on one side.
Stir-fry the pork in the center of the pan until it's mostly cooked through. Then continue stir-frying it together with the vegetables.
Add the cabbage and snap peas and stir-fry until the snap-peas are bright green.
Give the sauce a stir and then add it to the pan. Boil the mixture until the sauce thickens. Adjust salt and pepper to taste.
Serve the Chop Suey over noodles or rice.