Heat 2 tablespoons of olive oil in a pan, on high heat. Add the mushrooms and let them soften by stirring, about 5 minutes. Remove them from the pan and put them on an absorbent paper.
Add the peas to the pan and cook by stirring for about 2 minutes. Remove them from the pan and put them along with the mushrooms on the absorbent paper.
Add 1 tablespoon of olive oil to the pan. Then put the shrimps and chopped ginger in the pan. Reduce the heat to moderate and cook until the shrimp becomes opaque, about 4 minutes.
Return all vegetables to the pan, add soy sauce and white wine vinegar. Cook until they are warm enough, about 4 minutes.