2 scallions (greens and whites), thinly sliced, greens and whites separated
3 cloves garlic, thinly sliced
2 tablespoons minced ginger
½ small red or green jalapeño, thinly sliced (seeded if you must)
1 Splash chicken stock or water
Kosher salt and freshly ground black pepper, for seasoning
Cooked rice, for serving
Make the sauce: Whisk together the cornstarch and water in a medium bowl, then whisk in the soybean paste, soy sauce, mirin, brown sugar, and rice vinegar.
Prep the shrimp and snow peas: Stack the snow peas (clean them and remove the thread if they’re not the pre-threaded packaged kind) and cut them in half lengthwise. Pat the shrimp dry with paper towels and season both sides lightly with salt and pepper.
Cook and finish the dish: Heat a large wok or skillet over medium-high heat for a minute, then add the oil. Add the shrimp and cook, stirring once or twice until opaque and just cooked through, 2 to 3 minutes, Transfer the shrimp to a plate, add the remaining 2 tablespoons of oil to the skillet then add the scallion whites, garlic, ginger, and jalapeño and cook, stirring, until fragrant, 1 to 2 minutes. Add the snow peas to the skillet with the stock and cook, tossing, until tender-crisp, 2 to 3 minutes. Return the shrimp to the skillet with the sauce and cook, tossing, until coated and the sauce thickens slightly, 1 to 2 minutes. Garnish with scallion greens and serve with rice.