Rinse the large shrimp under cold water and pat them dry with paper towels. Season the shrimp with a pinch of salt and pepper and set aside.

Wash and trim the asparagus, cutting it into 2-inch pieces. Slice the red bell pepper into thin strips, and rinse the snap peas. Mince the garlic and ginger finely.

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

Set a large skillet or wok over medium-high heat and add the vegetable oil. Allow it to warm up.

Add minced garlic and ginger to the hot oil, stir-frying for 30 seconds until fragrant.

Place the shrimp in a single layer in the skillet and cook for 2-3 minutes. Flip and cook for another 1-2 minutes. Remove and set aside.

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

Toss in the snap peas and stir-fry for another 2 minutes.

Return the cooked shrimp to the pan and pour the sauce over everything, stirring to coat.

Cook for an additional 1-2 minutes until the sauce thickens slightly. Adjust seasoning with salt and pepper.

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