1. In a small bowl, whisk the chicken stock with the soy sauce,
Chinese chile-garlic sauce and cornstarch.
2. In a large nonstick skillet, heat the vegetable oil until shimmering.
Add the ginger matchsticks and stir-fry over moderately high
heat until they are softened, about 1 minute. Add the snow peas
and stir-fry until crisp-tender and the ginger is beginning to
brown, about 2 minutes. Add the shrimp to the skillet and stir-fry
for about 1 minute. Add the scallions and stir-fry for 30 seconds.
Whisk the chile sauce, add it to the skillet and stir-fry until the
shrimp are opaque throughout and the sauce is thickened, about
1 minute longer. Serve with steamed rice.