1-In a small bowl, combine the 6 minced garlic cloves, ¼ cup water, ¼ cup low-sodium soy sauce or tamari, 2 tablespoons light brown sugar, 1 tablespoon toasted sesame oil, 1 tablespoon chili sauce such as sambal oelek, and 1 tablespoon cornstarch. Whisk until the mixture is smooth.

2-Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Add 1 thinly sliced red bell pepper, ½ pound trimmed and cut asparagus, and 1 cup snow peas. Cook, stirring occasionally, until the vegetables soften, about 3-4 minutes. Add 2 pounds large raw tail-on shrimp (peeled and deveined) and cook until the shrimp turns pink and opaque, 3-4 minutes more.

3-Pour the prepared sauce into the skillet and cook, stirring occasionally, until the sauce thickens and coats the shrimp and vegetables, about 5 minutes.

4-Serve over cooked rice, topped with chopped fresh cilantro and sesame seeds if desired.