Boil a pot of water and throw in broccoli and snow peas just until color brightens; drain and set aside.
In a small bowl, mix the broth, hoisin sauce, cornstarch, and ginger until well mixed; set aside.
Heat oil in a large wok or pan and cook garlic and red peppers for 2 minutes. Add in shrimp and hoisin mixture from step 2, sautéing until shrimp is pink and sauce is thickened. Stir in broccoli, snow peas, and pecans, toss well, top with green onions.