Begin by prepping your ingredients for the Shrimp and Asparagus Stir-Fry. Peel and devein roughly one pound of shrimp, then set aside. Next, cut the asparagus into 2-inch pieces and slice about 8 ounces of mushrooms.

In a medium bowl, combine the peeled shrimp with 1 tablespoon of soy sauce and a pinch of salt. Toss the shrimp well to ensure they are evenly coated. Let the shrimp marinate for about 10 minutes.

Heat a large skillet or wok over medium-high heat. Once it's hot, add about 2 tablespoons of vegetable oil.

Add 3 minced cloves of garlic and 1 tablespoon of grated ginger into the hot oil. Stir them quickly for about 30 seconds until fragrant.

Add the marinated shrimp into the skillet, cooking for about 2-3 minutes, until the shrimp start turning pink and become opaque.

Introduce the asparagus pieces and sliced mushrooms to the pan. Stir-fry for another 3-5 minutes, until the asparagus is vibrant and crisp-tender.

Pour in the remaining soy sauce and 1 tablespoon of oyster sauce (if using), tossing everything well to coat. Cook for an additional minute until everything is heated through.

After adjusting the seasoning to taste, add a drizzle of sesame oil. Serve immediately over cooked rice or noodles.