In a large skillet over medium heat, stir in sesame oil, maple syrup, rice vinegar, soy sauce, ketchup, Sriracha, water, paprika, garlic cloves and minced ginger.
Bring to boil and then reduce the heat to a light simmer.
Dissolve the cornstarch and cook until the sauce has thickened.
Add your protein source and vegetables and simmer until they are both cooked. This time I used frozen pre-cooked shrimps, bean sprouts and Normandy-style frozen vegetables.
Pour the sauce over some cooked vermicelli or rice and decorate with sesame seeds.