Prepare a gas or charcoal grill. Meanwhile, prepare the sauce.
In a heavy-bottomed saucepan over medium heat, reduce the vinegar, white wine, shallot, ginger, garlic, chili flakes and chili paste to half.
Add the cream and hot sauce. As soon as the cream begins to bubble, add butter little by little, whisking continuously.
Season the sauce with the salt and squeeze in juice from one lemon half. Mix to incorporate. Transfer to a bowl and keep sauce in a warm spot.
Brush vegetables with oil and season evenly with salt.
Grill the vegetables for 1-2 minutes over the hottest part of the grill. Evenly mark the vegetables, but do not overcook.
Drizzle the Red-chili Sesame oil and juice from remaining lemon half over the vegetables. Serve immediately with Red Chili-ginger Sauce on the side.