- Place shrimp and sugar snap peas in a medium bowl. Sprinkle with cornstarch; toss well to coat. Set aside.
- Combine juice, soy sauce, honey, vinegar, and chile paste, stirring with a whisk; set aside.
- Heat canola oil in a large nonstick skillet over medium-high heat. Add minced ginger and garlic to pan; stir-fry for 15 seconds or until fragrant.
- Add shrimp mixture; stir-fry for 3 minutes. Add juice mixture and onions; cook 2 minutes or until sauce thickens and shrimp are done, stirring frequently.
- Serve immediately.