Step 1

Add Doubanjiang, tamari, rice vinegar, oyster sauce, and ketchup to a small bowl. Whisk to combine. Add 2 teaspoons cornstarch, whisk to combine. Add in chicken stock, whisk to combine. Set aside.

Step 2

Pat shrimp dry. Season with salt and pepper. Sprinkle with cornstarch on both sides. Heat a a large wok or non-stick pan to a high heat. Add 1 tablespoon of oil and swirl the pan to coat. Add shrimp. Stir-fry (use a spatula to continuously move the shrimp around and cook in the oil) shrimp until pink, about 2-3 minutes. Remove from pan. Set aisde.

Step 3

Add remaining oil to the pan, swirl to coat. Add green beans. Stir-fry until they start to blister and soften, about 3-4 minutes. Season with salt and pepper. Add garlic and green onions, cook another minute. Add shrimp back to the pan along with the sauce. Continue to toss the shrimp and veggies in the sauce until it thickend, about 2 minutes. You may need to let it simmer for 30 seconds or so.

Step 4

Serve with rice.