1) Heat the oil in a saucepan over a medium-high heat. Add the spring onions and ginger and saute for 2 mins. Add the orange juice, chicken broth and vinegar and cook for 5 mins, uncovered. Turn heat to low and stir in the miso paste and sesame oil. Stir until miso paste is dissolved, about 1 min.
2) Place the snap peas or mangetout into a microwave-safe bowl with 1 tbsp water. Cover tightly and microwave for 3 mins. Carefully remove the cover and drain.
3) Pour the sauce over the peas, toss to coat and serve.