Instructions

• In a small bowl, whisk together the sauce ingredients: 1/4 cup low-sodium chicken stock, 1 tablespoon chili paste, 1 tablespoon soy sauce, 1 tablespoon rice vinegar, 1 tablespoon oyster sauce, 1 teaspoon tomato paste, and 1 teaspoon grated garlic. Set the sauce aside.
• Pat the 1 pound raw shrimp dry with paper towels. Place the shrimp in a large bowl, sprinkle 3 tablespoons cornstarch over them, and toss lightly so each shrimp is evenly coated. Shake off any excess cornstarch.
• Heat a large skillet or wok over medium-high heat until hot. Add 2 tablespoons of the olive oil and heat until very hot and shimmering.
• Add the shrimp to the pan in a single layer (cook in batches if necessary to avoid overcrowding). Sear without moving for about 3 minutes, until the bottoms are lightly browned. Flip the shrimp and cook another 3 minutes, until they are plump and opaque.
• Remove the seared shrimp to a plate and set aside.
• Add the remaining 1 tablespoon olive oil to the same skillet. When the oil is shimmering, add 2 cups cut (1" pieces) fresh green beans. Cook, stirring occasionally, for 4–5 minutes, until the beans begin to blister and brown.
• Pour the prepared Hunan sauce into the skillet with the green beans. Bring to a simmer and cook, stirring, for 2–3 minutes, until the sauce is bubbling and slightly thickened.
• Return the seared shrimp to the skillet and toss to coat with the sauce. Cook for about 1 minute more, until the shrimp are heated through and evenly glazed.
• Remove from heat and serve immediately, garnished with sliced green onion and sesame seeds. For a heartier meal, serve over cooked white rice.