Start by peeling the shrimp and cutting the asparagus into 2-inch pieces. Slice your mushrooms to about a quarter-inch thick to ensure even cooking. Gather your ingredients on the countertop.

In a mixing bowl, combine the peeled shrimp with 1 tablespoon of soy sauce and a pinch of salt. Toss well to ensure every shrimp is coated. Allow the shrimp to marinate for about 10 minutes.

In a large skillet or wok, heat 2 tablespoons of vegetable oil over medium-high heat. Allow the oil to shimmer, which indicates it's hot enough for stir-frying.

Add minced garlic and ginger to the hot oil, sautéing for about 30 seconds until fragrant and golden. Stir continuously to prevent burning.

Introduce the marinated shrimp to the skillet, arranging them in a single layer. Cook for 2–3 minutes until pink and opaque.

Add the asparagus pieces and sliced mushrooms to the pan. Stir-fry for 3–5 minutes until the asparagus is tender yet crisp.

Pour in the remaining soy sauce and optional oyster sauce, stirring well to coat all ingredients. Allow the sauces to meld together.

Taste and adjust the seasoning with salt and pepper according to your preference.

Drizzle in a teaspoon of sesame oil and give everything a final stir. Remove from heat.

Serve immediately over a bed of cooked rice or noodles.