Honey-Garlic Shrimp with Blistered Green Beans

Préparation

Stir-fries are often tricky to nail at home, but cooking them on the grill can give you that restaurant-quality result. Using the HexClad Hybrid BBQ Grill Pan, we cook green beans until they're crisp-tender and lightly charred, then toss them in a sweet and savory honey-garlic glaze. Add shrimp and serve with hot steamed rice for a complete, 20-minute meal.

*This recipe originally ran stateside on HexClad.com.

1. Place a HexClad 12" Hybrid BBQ Grill Pan on center of grill grate and preheat on high (about 500°F/260°C) for at least 15 minutes.
2. In a HexClad 2QT/2 L Hybrid Saucepan set directly on grate, heat 1 tablespoon of oil. Add garlic and ginger and cook, stirring constantly, until fragrant, about 30 seconds. Stir in honey, oyster sauce, soy sauce, and chili garlic sauce, then remove pan from heat. 
3. In a medium bowl, toss green beans with 1 tablespoon of oil and ¾ teaspoon of chicken bouillon. Arrange in an even layer on preheated grill pan and cook, turning once, until charred in spots and crisp-tender, about 8 minutes. Return charred green beans to medium bowl and drizzle with ¼ cup/60ml of honey-garlic sauce; toss to combine. 
4. In a separate medium bowl, toss shrimp with 3 tablespoons of honey-garlic sauce, remaining 1 tablespoon of oil, and remaining ¾ teaspoon of chicken bouillon. Arrange in an even layer on preheated grill pan and cook, turning once and brushing with more sauce, until nicely charred and just cooked through, about 3 minutes.
5. Return green beans to grill pan and toss to coat. Transfer pan to a clean rimmed baking sheet and garnish with cilantro, sliced scallion, and toasted sesame seeds. Serve right away with steamed rice on the side.

MAKE AHEAD Sauce can be prepared in advance on stovetop and refrigerated for up to 1 week.