In a large skillet heat the vegetable oil until hot. Add the ginger matchstick and stir fry over moderately until they are softened about 1 minute.
Add the snow peas and stir fry until they are crisp-tender and the ginger is beginning to brown, about 2 minutes.
Add the shrimps and stir fry for 1 minute. Add the scallion and cook for 30 seconds.
Whisk in the soy –chicken stock sauce to the skillet and stir fry until the shrimps are opaque and the sauce is thickened, about 1 minute more.