Combine marinade ingredients together, stir to blend. Add shrimp, toss to coat and refrigerate for 10 minute.
In a small bowl, combine all sauce ingredients and stir to blend. Set aside.
In a wok or large skillet, heat peanut oil over high heat. Add marinated shrimp, snow peas and 1 tablespoon of the minced ginger. Toss rapidly every 15-20 seconds, for 1-2 minutes or until shrimp are evenly pink.
Add the sauce, the remaining 1 tablespoon of ginger and chili oil. Cook another minute or two or until the sauce is slightly thickened. Serve immediately over steamed rice.