In a bowl, mix together 4 tbsp water, 2 tsp cornstarch, 1 1/2 tbsp soy sauce, 1/2 tbsp oyster sauce, 1 tsp brown sugar, 1/2 tsp Sriracha, 1/2 tsp pepper, 1/2 tsp paprika, 1/2 tsp red pepper flakes, and 1 tsp sesame oil. Set aside.
Heat 1 tbsp canola oil in a large non-stick pan over medium heat. Sauté 1 tbsp garlic and 1 tsp ginger until fragrant, then add 10 oz peeled shrimp. Cook until both sides turn red.
Add 10 oz peeled shrimp. Cook until both sides turn red.
Add the carrots and green beans, 4 oz each. Stir everything for about 3 minutes.
Pour in the sauce you mixed earlier, and it should quickly thicken in about 30 seconds. Stir in 3 oz cashews, and remove from the heat.
Garnish with 1 tsp sesame seeds, 2 tbsp scallion, and enjoy with 3 cups cooked rice.