In a liquid measuring cup, whisk together the chicken stock, soy, oyster sauce, chili paste, honey, vinegar, garlic, ginger, and cornstarch.
In a large skillet, heat the grapeseed oil over medium high heat.
Add the green beans to the oil in a single layer. Fry for 5-7 minutes, stirring occasionally.
Transfer the green beans to a plate lined with a paper towel.
Turn the heat down to medium and add the sesame oil.
Add the shrimp and sauté for 3 minutes.
Turn the heat to medium low. Add the green beans.
Add the sauce and stir continuously, until the sauce has thickened.