In a small bowl, whisk together the soy sauce, oyster sauce, sesame oil, chicken broth, cornstarch, and white pepper until smooth to create the stir-fry sauce.

Pat the shrimp dry with paper towels to ensure a good sear, then toss them lightly with a pinch of salt.

Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat until shimmering.

Add the shrimp in a single layer and cook for about 2 minutes per side until they turn pink and opaque, then remove them from the pan and set aside.

Add the remaining 1 tablespoon of oil to the same pan, then add the snow peas, minced ginger, and minced garlic.

Stir-fry the vegetables for 2-3 minutes until the snow peas are bright green and crisp-tender, being careful not to burn the garlic.

Return the cooked shrimp to the pan and give the sauce mixture a quick whisk before pouring it over the ingredients.

Toss everything together rapidly for about 1 minute until the sauce bubbles, thickens, and coats the shrimp and vegetables evenly.

Remove from heat immediately and garnish with sliced green onions before serving hot over steamed rice.