Heat skillet or wok over medium high heat with the oil, I use canola oil

Add the onion and ginger and sauté for a couple minutes, stirring constantly.

Add the sugar snap peas and sauces, stir and cook a couple minutes.

Finally add the shrimp, I use a cooked shrimp that I defrost in warm water, remove the tails then add to the pan and cook only a couple minutes more so shrimp doesn't overcook.

I served this over brown rice and sprinkled with a few peanuts for garnish and crunch.