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In a small bowl, make the sauce: Whisk together oyster sauce, cornstarch dissolved with water, hoisin, and sugar. Set aside.
In a large wok or large frying pan, combine 3 TB olive oil and garlic, and cook on medium heat about 30 seconds until fragrant.
Add snow peas and oyster sauce mixture, and cook until veggies become tender, but don't overcook. Transfer to a bowl and set aside.
In a bowl, combine shrimp with sherry, ginger, 1 tsp cornstarch, and white pepper.
In same wok or pan, heat 1 TB olive oil. Sauté shrimp mixture just until shrimp starts to turn opaque - do not overcook.
Toss the cooked snow pea mixture back into the wok with shrimp. Stir gently until everything is heated through.
Serve immediately over jasmine rice.