Start by rinsing your shrimp thoroughly. The fresher, the better! Pat them dry to ensure a good sear.

In a mixing bowl, combine the shrimp with the clear Shaoxing rice wine and soy sauce. This step not only adds flavor but also leeches any surface moisture away.

In a large cooking pan over medium-high heat, add vegetable oil. Once hot, toss in the minced pork. You want to break it apart as it cooks, allowing it to turn a lovely golden brown. This is where the magic begins as the fats render, producing incredible flavor.

Once the pork is cooked through, add in the minced garlic and grated ginger. Sauté everything together until fragrant—this doesn’t take long! You’ll want to pay close attention here. Burnt garlic is no one’s friend. Add in the toasted sesame oil and give another good stir.

Pour in the low-sodium chicken broth and add the umami seasoning, granulated sugar, and salt. Bring this to a gentle simmer. The broth transforms into a delicious base, creating the desired consistency.

While the mixture is heating, in a separate bowl, mix the cold water and cornstarch until smooth. Gradually add this to the simmering sauce while stirring. This process thickens your sauce and gives it that luxurious mouthfeel.

Now, add the marinated shrimp. Cook for just a few minutes until they turn pink and opaque. Shrimp cooks quickly, so keep an eye on them. Overcooked shrimp can feel like rubber, not ideal for such a beautiful dish!

Stir in the frozen green peas; they add a pop of color and nutrition.

Drizzle in the lightly beaten egg while stirring constantly. This is where it gets fun—the egg brings an incredible richness to the dish. Next, sprinkle in the sliced scallions and ground white pepper, stirring to incorporate.