Is there anything a common American kitchen might have that can approximate Shaoxing wine?

I'm following a velveted, stir fried pork recipe from Chinese Cooking Demystified. I usually use white wine when I can't get Shaoxing, and that works reasonably well to add some tang, but I don't even have white wine. I know that nothing will truly replace Shaoxing wine, but what would you use in its absence? via /r/AskCulinary https://ift.tt/3aCxZXH