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In a small bowl, combine the garlic, ¼ cup of water, soy sauce, brown sugar, sesame oil, chili sauce, and cornstarch
Whisk until smooth
In a large skillet, add the oil over medium-high heat
Once the oil is glistening, add the bell pepper, asparagus, and snow peas
Cook, stirring occasionally, until vegetables begin to soften, 3-4 minutes
Add the shrimp and cook, stirring occasionally, until pink and opaque, 3-4 minutes more.Pour the sauce into the skillet
Cook, stirring occasionally, until the sauce is thick enough to coat the shrimp, about 5 minutes.Serve over cooked rice, sprinkled with cilantro and sesame seeds, if using.