In a medium bowl, whisk together the soy sauce, oyster sauce, cornstarch and honey; whisk in 1 cup water. In a large skillet, cook the salami over medium heat until crisp, about 4 minutes. Stir in the scallions, ginger and garlic and cook for 1 minute more.
Whisk the liquid ingredients again, then add to the skillet along with the sugar snap peas. Increase the heat to high and cook, stirring, until the sauce thickens, 2 to 3 minutes.