Make the ginger-soy glaze by combining soy sauce, rice vinegar, 1 tablespoon of the broth, sesame oil and 2 teaspoons of the ginger in a small bowl. Set glaze aside.

Toss the shrimp with the salt and sugar in a bowl.

Heat a large wok or deep skillet over high heat.

When hot, add 1 tablespoon of the peanut oil and swirl to coat the surface of wok.

Add shrimp and cook, stirring frequently, until opaque, about 2 minutes.

Transfer shrimp to a plate and cover to keep warm.

Add the remaining 1 tablespoon peanut oil to wok.

Add snow peas, sugar snap peas and green peas and cook, stirring frequently, for 2 minutes.

Move vegetables to the sides of the wok, then add garlic and remaining 1 teaspoon ginger in the center and cook, stirring constantly, until fragrant, about 30 seconds.

Return vegetables to center of wok and toss to combine.

Add remaining broth and simmer until peas are tender, 2 more minutes.

Transfer contents of wok to a bowl.

Return shrimp to wok and add reserved glaze.

Toss to combine.

Cover the skillet and cook for 2 minutes.

Return peas to the wok and toss everything together. Transfer to plates and serve immediately.