Prepare your shrimp by rinsing and drying them. Wash and cut the asparagus and slice the mushrooms.

Marinate the shrimp in a bowl with 1 tablespoon of soy sauce and a pinch of salt for about 10 minutes.

Heat 2 tablespoons of vegetable oil in a large skillet over medium-high heat until shimmering.

Sauté minced garlic and grated ginger for about 30 seconds until fragrant.

Add the marinated shrimp to the pan and cook for 2-3 minutes until they turn pink and opaque.

Add the asparagus and mushrooms to the pan and cook for 3-5 minutes until the asparagus is tender-crisp.

Pour in the remaining soy sauce and optional oyster sauce, stirring for another minute.

Taste and adjust seasoning with salt and pepper as needed.

Drizzle sesame oil over the stir-fry and mix to combine.

Serve immediately over cooked rice or noodles.