Grate the carrots using the largest size holes on a box grater (or use the grating attachment of a food processor), and prepare the scallions, ginger, and garlic.

Heat a large skillet until a drop of water beads on the surface of the pan. Add the oil and the ground pork. Break it up, and let it cook and crisp up until it’s golden brown around the edges.

Add the white parts of the scallions, ginger, and garlic, and cook for 1 minute. Add the Shaoxing wine to deglaze the pan, and season the pork with light soy sauce, sesame oil, white pepper, and salt. Stir to combine.

Add the carrots and cook until they’re just starting to wilt. They should be tender but still slightly crunchy. Add the green parts of the scallions and season with additional salt to taste if needed. Enjoy over steamed rice!