Step 1

Lightly season the shrimp with salt and sugar to taste.

Step 2

In a wok, heat up the oil on medium heat. When the oil is hot, add in the ginger and garlic. Stir-fry until aromatic, about 2 minutes.

Step 3

Transfer the shrimp into the wok and stir-fry until half-cooked or surface turns opaque. Pour in the chicken broth and Chinese cooking wine. Let it boil.

Step 4

Add the frozen vegetables and stir to combine. Add the white pepper, soy sauce, salt and sugar to taste.

Step 5

Prepare the cornstarch mixture by adding the cornstarch and water, mix well. When the chicken broth is boiling, gently pour in the cornstarch mixture while stirring.

Step 6

Bring it back to a boil, swirl the beaten egg and immediately stir 3 times with a pair of chopsticks. When the egg white begins to form into silken threads, quickly turn off the heat.

Step 7

Dish out to serving plate. Best served with warm rice.