Bring salted water to a boil in a large kettle. Add snow peas and cook 5 seconds; remove with a slotted spoon to a colander and rinse with cold water.
Add broccoli to boiling water and cook until florets turn bright green, about 2 to 3 minutes. Drain in colander and rinse with cold water. Dry snow peas and broccoli on paper towels.
Heat oil in a wok or large skillet over medium-high heat until hot but not smoking. Add ginger and cook until brown, 1 to 2 minutes; discard ginger. Add snow peas, broccoli, mushrooms, carrot, and celery. Stir-fry until vegetables are crisp-tender, 3 to 5 minutes.
Whisk together TABASCO® Soy Sauce, chicken broth, cornstarch, and pepper in a small bowl. Add to wok and bring to a boil while stirring. Stir-fry until sauce thickens and coats vegetables, 1 to 2 minutes.
Makes 4 to 6 servings.