Heat a wok or large fry pan. Add 1 tablespoon vegetable oil. Fry carrots and sugar snap peas for 2 minutes. Remove and set aside.
Add remaining 2 tablespoons vegetable oil to the wok. Fry minced garlic for 30 seconds. Add mushrooms. Fry for 1 minute. Then add shrimp and continue to fry for another 2 to 3 minutes or until shrimps turn pink and curl.
Return carrots and sugar snap peas to the wok. Add soy sauce, Shao Hsing cooking wine, and salt. Fry for another minute.
Stir in cornstarch mixture. Allow it to thicken. Turn off the stove.