Combine the brown jasmine rice and water in a medium saucepan. Bring to a boil, then cover and reduce heat to low. Cook for 40 minutes. Remove from the heat and let rest for 10 minutes. Fluff with a fork. Keep warm.
Heat 1 teaspoon oil in a large nonstick skillet set over medium-high heat. Add the shrimp and cook, stirring, until just cooked through, about 1 minute. Transfer to a plate and set aside.
Add 1 teaspoon oil to the skillet and add the ginger. Cook for 30 seconds.
Add the zucchini and snap peas. Cook, stirring constantly, for 2 minutes. Add the last teaspoon of oil, along with the red bell pepper and garlic. Cook for 1 to 2 minutes, or until the vegetables are just tender.
Add the shrimp and sauce to the pan, and stir to coat.
Remove from the heat. Serve the stir fry over rice.
In a medium bowl, whisk together the soy sauce and cornstarch until the cornstarch is incorporated.
Add the water, agave nectar (or honey), oyster sauce, sesame oil and chili garlic sauce.