Begin by rinsing and patting dry large shrimp thoroughly; season them with salt and pepper, ensuring a light, even coating.

Rinse the asparagus and cut it into 2-inch pieces, followed by slicing the red bell pepper thinly. Don't forget to trim the snap peas and mince your garlic and ginger finely.

In a small bowl, whisk together soy sauce, optional oyster sauce, cornstarch, and water until the cornstarch fully dissolves.

Grab a large skillet or wok and heat vegetable oil over medium-high heat.

Add the minced garlic and ginger to the hot skillet, stirring quickly for about 30 seconds until fragrant.

Introduce the seasoned shrimp to the pan in a single layer, allowing it to cook for 2-3 minutes until they turn pink.

In the same skillet, add the asparagus and sliced bell pepper. Stir-fry them for about 2-3 minutes until they start to soften.

Now, incorporate the snap peas into the skillet, continuing to stir-fry for another 2 minutes.

Return the sautéed shrimp to the pan and pour the prepared sauce over the mixture, stirring well.

Taste and adjust the seasoning with extra salt and pepper if needed. Transfer your delicious Shrimp Asparagus Stir Fry over a bed of warm cooked rice or noodles.