In a wok or large skillet, heat some vegetable oil over high heat. Add sliced garlic and ginger and stir for a few seconds. Add blanched asparagus spears and sliced bell peppers. Stir-fry for 2-3 minutes, until the vegetables are tender but still crisp. Add peeled and deveined shrimp and stir-fry for another 2-3 minutes, until the shrimp are pink and cooked through. Season with soy sauce and sesame oil. Serve hot with steamed rice.
