Marinate pork: Whisk together soy sauce, sherry, and cornstarch in a medium bowl until cornstarch is dissolved. Add pork and stir until coated; marinate 10 minutes. The marinade is all you need for flavor; no heavy sauce is added later.
Preheat a 14-inch carbon-steel wok over medium-high heat until very hot, about 2 minutes (a sprinkle of water should evaporate immediately). Add 1 tablespoon oil and swirl to coat sides and bottom.
Cook garlic, ginger, and chile, turning over with a wooden spoon or shovel-shaped wok spatula, until golden, about 10 seconds. Hear that sizzle? That?s the sound you want throughout the stir-fry.
Add marinated pork, spreading into a single layer. Let sear (do not stir) until golden on bottom, about 1 minute. Toss and turn occasionally until golden on all sides and just cooked through, about 1 1/2 minutes.
Transfer pork and aromatics to a shallow bowl or plate. While meat rests, reheat wok over medium-high heat until sizzling-hot. Add remaining tablespoon oil and swirl to coat sides and bottom.
Cook Broccolini, tossing and turning occasionally, until bright green and lightly seared, about 1 minute. Mild, tender Broccolini is a trademarked hybrid of standard and Chinese broccolis.
Push Broccolini up sides of wok and add carrots and scallions to bottom. Cook, tossing and turning, until crisp-tender, about 1 1/2 minutes. Incorporate Broccolini, and season stir-fry with salt.
Transfer pork and any accumulated juices (they help provide depth of flavor) to wok. Cook, tossing and turning, until pork and vegetables are combined and pork is heated through, about 30 seconds.
Divide stir-fry among bowls of rice. Stir-frying lends itself to improvisation, so have fun experimenting with other proteins and vegetables (or just vegetables) in similar amounts, cut in similar fashion.