Shrimp and asparagus stir-fry

I need much practice to reach a more authentic flavor, but this is not bad. Really, not bad.

Ingredients
0.5 lb shrimp
0.5 lb thin asparagus
0.25 cup water
0.5 cup low-sodium chicken broth
1 tbsp starch
1 tsp soy sauce
0.5 tsp sugar
0.5 tsp vinegar
1 tsp cooking wine
1 clove garlic
2 pfefferoni peppers
1 tsp vegetable oil
0.25 tsp black pepper
0.25 tsp sesame oil
0.25 tsp ground ginger

Preparation
Chop the garlic. Remove the seeds from the peppers and chop as well. Clean the asparagus and slice slanted.

Clean the shrimp and mix with the black pepper, ginger, sesame oil and cooking wine.

Mix the broth with the starch, sugar, vinegar and soy sauce.

Heat a large pan and add the oil, garlic and peppers. Cook until fragrant on high heat.

Add the asparagus and the water. Cook until all the water evaporates and the asparagus is vibrant, bright green.

Add the shrimp and cook for a few minutes, until center is opaque. Pour in the starchy mix and bring to a boil. Simmer for 1 minute.

Serve with rice.