Bring 150ml water to the boil in a medium pot, add pippies, cover (1 minute) then crack the lid and cook until pippies open. Carefully drain and set aside.
Heat oil in a wok over high heat, add pork mince and stir-fry until just cooked.
Add ginger, garlic and ground white pepper and stir-fry (1 minute). Add Shaoxing wine, white sugar, light soy sauce and cornstarch mixture and stir to combine.
Add reserved pippies and reduce sauce by half.
Add shallots and sesame oil and transfer to a serving plate.
Serve with rice.
Rockpool Dining Group