½lbasparagustrimmed and cut diagonally into 2-inch pieces
1lblarge shrimpcleaned and deveined
Combine the soy sauce, rice vinegar, minced ginger, minced garlic, and sesame oil together in a bowl. Whisk until well combined.
Heat the vegetable oil in a large sauté pan over medium-high heat. Add the asparagus and tomatoes and cook, stirring occasionally for 5 minutes. Add the shrimp and cook for 2 minutes, flipping halfway until nearly cooked through. Add the soy sauce mixture and cook, stirring often, for 1-2 minutes.
Sprinkle with chopped green onions. Serve immediately with rice if desired. Enjoy.