Combine the shrimp, 1 teaspoon egg white, cornstarch, and ½ teaspoon of the rice wine.
Stir until the cornstarch has dissolved.
Stir in 1 teaspoon of the oil.
Put the shrimp uncovered in the refrigerator for 15 minutes.
Bring the shrimp to room temperature for 15 minutes.
Beat the eggs, pepper, and the remaining 2 teaspoons rice wine.
Heat a wok over high heat.
Add the remaining 2 tablespoons oil, add the scallions and ginger, stir-fry 10 seconds or until the aromatics are fragrant.
Add the shrimp and stir-fry 1 minute or until the shrimp begins to turn color but is not cooked through.
Add the peas, swirl the egg mixture into the wok, and stir-fry 1 minute or until the shrimp is cooked through and the eggs are just set but still moist.