In a mixing bowl, combine the shrimp with Shaoxing wine, salt, white pepper, and cornstarch. Let sit for 15 minutes.

In a separate bowl, whisk together chicken stock, oyster sauce, soy sauce, dark soy sauce, sugar, and cornstarch until smooth.

Heat a skillet over medium-high heat and add water to steam the broccoli for 1 minute. Remove once tender-crisp.

In the same skillet, heat peanut oil and cook the shrimp in a single layer for 1 minute on each side until golden.

Add minced garlic and grated ginger; stir-fry for 30-60 seconds until fragrant.

Pour the sauce into the skillet, add steamed broccoli, and simmer until the sauce thickens.

Serve immediately over a bed of rice or noodles.