In a small bowl, combine the salad dressing, soy sauce and sugar; set aside 2 tablespoons. In a heated skillet or wok,add some oil and saute the garlic and ginger for 1 minute. Add all the vegetables except for the snow peas and the sauce and saute for 4 minutes or until just tender. Remove vegetables with a slotted spoon and keep warm.
Add shrimp, snow peas and the reserved dressing mixture to the pan. Cook and stir over medium heat until shrimp turn pink. Return vegetables to pan; heat through. Serve over rice.