Shred the chicken breast into 2 inch long (5 cm) julienne strips.
This should yield 1 1/2 cups of meat.
Mix the wine, salt, sugar, egg white, and ginger and marinate the chicken in this mixture for at least 20 to 30 minutes.
Shred the beef and marinate for 20 to 30 minutes in soy sauce, wine, hoisin sauce, sugar, and tapioca starch.
Rinse and then shred the snow peas.
Set aside.
Heat 1 Tbs oil in wok.
Stir fry shredded snow peas until coated with oil.
Add 1/2 tsp salt and 1/4 tsp sugar; stir and mix well for about 1 minute.
Remove and place snow peas in the center of a serving platter.
Heat 2 Tbs oil in wok.
Add the marinated chicken and stir over high heat for about 2 minutes or until the chicken turns white.
Remove and place on one end of the platter.
Heat another 2 Tbs oil over high heat.
Add marinated beef and stir fry for about 2 minutes or until the beef loses its redness.
Remove and place on the other end of the platter.