In a large mixing bowl, combine the peeled and deveined shrimp with Shaoxing wine, salt, white pepper, and cornstarch. Let them marinate for about 15 minutes.

In a medium bowl, whisk together chicken stock, oyster sauce, soy sauce, dark soy sauce, sugar, and a pinch of white pepper. Add a teaspoon of cornstarch and stir until dissolved.

In a large skillet, bring 1/4 cup of water to a boil, add the fresh broccoli, cover, and steam for 1 to 1.5 minutes. Transfer the steamed broccoli to a plate.

Heat a tablespoon of peanut oil in the skillet over medium-high heat. Add the marinated shrimp in a single layer and cook for about 1 minute until golden, then flip and cook for another minute until opaque.

Add minced garlic and grated ginger to the skillet and sauté for about 30 seconds until fragrant.

Pour the prepared sauce into the skillet and stir to combine. Gently add the steamed broccoli back into the pan and cook for 1 to 2 minutes until the sauce thickens and everything is well-coated.

Remove from heat and transfer the shrimp and broccoli stir fry onto a serving plate. Serve with rice.