Shrimp with Lobster Sauce ( there is no lobster in the sauce!!)

Saw this on The Chew as one of the number one Chinese food takeouts. I had never had this before but all I can say is we will have it again!! This requires a little bit --about 10 min of prep and I had everything premeasured out so the actual cooking time was around 10 minutes. On the actual Chew website they forgot to add when the soy sauce goes in but after rereading I put it in with the chicken broth peas etc....

• 1/2 Lb sweet Italian sausage ( I used 3 links squeezed out of casing)
• 1 Lb large shrimp (shelled and deveined)
• 2 Tbsp vegetable oil
• 2 scallions (thinly sliced, green and white parts divided)
• 1 Inch piece of ginger (peeled and grated)
• 2 cloves garlic (minced)
• 1/2 Cup chicken broth
• 1 Tbsp white wine vinegar
• 1/4 Tsp sugar
• 1/2 Cup frozen peas (thawed)
• 2 Tbsp light soy sauce
• 1 Tbsp cornstarch
• 2 Tbsp water
• 1 egg white (lightly beaten)
• salt and freshly ground black pepper

• Season shrimp with salt and freshly ground black pepper
• In a large saute pan, add oil over high heat. When oil is hot, crumble sausage into the pan. Cook until browned and no longer pink. 
• Add white part of the scallions, ginger and garlic. Stir fry until fragrant, about 2 minutes.
• Add shrimp to the pan, cook 2-3 minutes until just starting to turn pink.
• Add frozen peas, chicken broth, white wine vinegar and sugar, bring to a boil.
• In a small bowl, combine water and cornstarch. Add to the pan.
• Swirl in beaten egg white and immediately remove from heat. Season with salt and freshly ground black pepper.
• Garnish with sliced scallion greens.  
• Serve over rice.