Start by peeling and deveining the shrimp if not pre-prepared. Next, wash the asparagus, trimming off the woody ends, and cut it into 2-inch pieces. Slice the mushrooms for even cooking.

In a bowl, mix the shrimp with 1 tablespoon of soy sauce and a sprinkle of salt. Let this marinate for about 10 minutes.

Place a large skillet or wok on the stove over medium-high heat, adding a splash of vegetable oil. Wait for the oil to shimmer.

Once the oil is shimmering, add minced garlic and freshly grated ginger to the pan. Sauté for about 30 seconds until fragrant.

Add the marinated shrimp to the skillet in a single layer, cooking for about 2-3 minutes until pink and opaque.

Incorporate the asparagus and mushrooms into the skillet, stirring to combine. Cook for an additional 3-5 minutes.

Pour the remaining soy sauce and optional oyster sauce over the stir-fry, stirring continuously for about 1 minute.

Taste your stir-fry and adjust the seasoning with additional salt and pepper as needed.

Before serving, drizzle a touch of sesame oil over the cooked stir-fry.

Serve your Shrimp and Asparagus Stir-Fry immediately alongside rice or noodles.