In a small bowl, combine and mix shrimp, 1 Tbsp. soy sauce, ½ tsp. cornstarch, and 1 Tbsp. dry sherry then set it aside for about 30 minutes in the fridge.
Combine all the sauce ingredients in a bowl then set aside.
Combine the thickener ingredients in a small bowl then set aside.
Place a wok over high heat then wait until wok becomes very hot. Add 1 Tbsp. oil then swirl side to side to coat with oil. ** Please be careful when doing this.
When the oil is hot, add ginger and garlic then sauté for about 20 seconds.
Add shrimp, and optional red pepper flakes then stir fry until shrimp become light pink. Remove and transfer shrimp in a plate then set aside.
Add 1 Tbsp. oil. When the oil is hot, add asparagus. Stir fry asparagus for about 1 minute.
Stir in the sauce and then let it boil.
Return shrimp in the wok.
Stir in cornstarch mixture and stir until sauce thickens. Serve immediately with rice.