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In a wok or large skillet, heat oil over high heat until it shimmers. Add ginger and garlic cooking until lightly browned and tender, 2 to 3 minutes.
Add snow peas and cook, tossing frequently, until slightly pliable, 3 to 4 minutes.
In a small bowl or ramekin, combine soy sauce and mirin. Pour in the soy-mirin mixture and toss to coat. Cook until the mixture begins to cling to the vegetables, about 1 minute. Season to taste with salt and serve.