In a heavy saucepan, combine the chicken stock, light soy sauce, dry sherry, and ground ginger.

Bring the mixture to a boil over medium heat.

Add the frozen peas and diced red pepper to the boiling soup.

Simmer for about 5 minutes until the peas are tender.

Remove the saucepan from the heat.

While stirring the soup gently, slowly pour the beaten egg in a thin stream through the prongs of a fork, creating a "flower" effect as the egg cooks.

Allow the soup to stand for about 20 seconds to allow the egg to set.

Serve the fragrant egg flower soup immediately.