In a small bowl, mix together the shrimp, soy sauce, and cornstarch. In another small bowl, mix together the sambal oelek, rice vinegar, tomato paste, sugar, and 2 tablespoons of water.
In a frying pan, heat up the oil over medium high heat. When the oil is hot and shimmery, add the shrimp and cook, until pink and cooked through, flipping once.
Stir in the garlic, and cook until fragrant, 30 seconds.
Add the snap peas and green onions and cook, 1-2 minutes, or until tender crisp and bright green.
Add the sauce and cook, stirring, until everything is coated and glossy. Enjoy immediately, on fluffy white rice.