Zest of 1 orange, finely minced
1/4 cup freshly squeezed orange juice
2 tablespoons hoisin sauce
1 tablespoon honey
1 tablespoon low-sodium tamari (soy sauce)
1/2 teaspoon chile-garlic paste
2 garlic cloves, minced or pressed
1 teaspoon corn starch
2 teaspoons toasted sesame oil
1 1/2 pounds fresh green beans, trimmed and halved crosswise
1 pound medium shrimp, peeled and deveined
1/4 cup unsalted walnut pieces, toasted and coarsely chopped
In a small bowl, whisk together the orange zest, orange juice, hoisin sauce, soy sauce, chile-garlic paste, honey, garlic, and corn starch. Set aside.
In a wok or large nonstick skillet, heat oil on high. Add green beans and stir-fry, stirring frequently for 4 minutes. Add 3 tablespoons water and cook for 4 more minutes. Add shrimp and hoisin-chile mixture and stir-fry until shrimp are juicy and just cooked through, about 2-3 minutes. Top each serving with walnuts, dividing evenly.