Prepare the shrimp by peeling and deveining them if necessary. In a large wok, bring 2 cups of water to a boil and add the ground pork (or alternative protein). Break up any lumps and cook for approximately one minute, or until no longer pink. Drain using a mesh strainer and rinse briefly to achieve a clearer sauce.

Clean the wok and set it over medium-high heat. Pour in the neutral oil and add the minced garlic, followed by the ground pork and shrimp. Stir-fry for 10 to 20 seconds before incorporating the rice wine. Continue stir-frying for an additional 10 seconds. Introduce the chicken stock, sesame oil, salt, sugar, white pepper, MSG (if using), and frozen peas.

Once the mixture reaches a gentle simmer, combine the cornstarch and water in a small bowl to create a slurry. Gradually stir the slurry into the wok, allowing the sauce to thicken. Adjust consistency by adding more slurry if needed or thinning it with extra chicken stock if it becomes too dense. The sauce should be velvety and capable of coating a spoon without being overly thick.

Drizzle the beaten egg and scatter the chopped scallion over the mixture. Let it sit for about five seconds before using a spatula to gently fold the egg into the sauce, creating delicate ribbons. Serve immediately over steamed white rice.