1. In a small sauce pan, add a bit of oil with the ginger and garlic. Fry for about 1 minute. Add the remaining sauce ingredients and bring to a light simmer until the sauce is finished to your desired taste.
2. Cook the rice as per package directions.
3. Bring a large pot of water to a boil. Blanch the carrots, onion, and celery for ~ 3 minutes and remove. Blanch the Napa cabbage and snap peas for ~2 minutes and remove.
4. Add oil to a large fry pan to medium-high heat. Fry the shrimp until cooked ~1-2 mins. Add the blanched vegetables and about half of the stir-fry sauce. Save the rest to add as needed during cooking, serving, or save for another time.
5. Serve with rice, the shrimp stir-fry, and garnishes such as some extra crushed pineapple, chili garlic paste, fresh chopped cilantro, sliced almonds, and more stir fry sauce if needed.