Coat a large nonstick wok or saute pan with cooking spray; heat to smoking over high heat, about 2 minutes.
Toss in scallions, ginger, orange zest and garlic. Stir and toss constantly over the heat for 30 seconds.
Add snow peas and mushrooms. Continue tossing until crisp-tender, about 2 minutes.
Add shrimp; continue cooking, tossing all the while, until shrimp are pink and firm, about 2 minutes.
Add sprouts, orange juice, soy sauce and honey. Toss until bubbling, about 1 minute.
Meanwhile, combine cornstarch with rice wine vinegar in a small bowl.
Stir cornstarch mixture into the stir-fry and continue cooking until sauce has thickened a bit, about 30 seconeds. Remove pan from heat and drizzle oil over the dish. I serve this over steamed brown rice.