Begin by rinsing the shrimp under cold water, then pat them dry with paper towels. Season the shrimp lightly with salt and pepper.

Slice the red bell pepper into thin strips and rinse the snap peas, trimming off their ends.

In a small bowl, combine the soy sauce, oyster sauce (if using), cornstarch, and water. Whisk until smooth.

Place a large skillet or wok over medium-high heat and add vegetable oil, swirling to coat the pan. Heat for about 30 seconds.

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

Add the shrimp in a single layer and cook undisturbed for 2-3 minutes until pink and opaque, then flip and cook for an additional 1-2 minutes.

In the same pan, add the asparagus and red bell pepper, stir-fry for 2-3 minutes until slightly softened but still crisp.

Add the snap peas and stir-fry for another 2 minutes until vibrant and crunchy.

Return the cooked shrimp to the pan and pour the sauce over everything. Stir gently to coat.

Cook for an additional 1-2 minutes until the sauce slightly thickens, adjusting seasoning with salt and pepper as needed.

Serve the stir fry over cooked rice or noodles and garnish with sesame seeds and green onions.