How to Make It
In a small bowl, mix broth, soy sauce, ginger and cornstarch.
Warm oil in a large nonstick skillet or wok over medium-high heat until shimmering. Cook mushrooms, stirring, until their liquid has evaporated and they have browned, 6 to 10 minutes. Add snow peas; stir-fry until crisp-tender, about 2 minutes. Toss in shrimp and cook, stirring, until pink, 3 to 5 minutes. Add scallions; stir-fry 30 seconds more. Stir broth mixture; pour into pan. Stir-fry until shrimp are opaque and sauce has thickened slightly, approximately 1 minute. Season with salt and pepper and serve over rice or rice noodles, if desired.