Heat ¼ cup of vegetable oil in a wok over medium-high heat. Shallow-fry 450g of trimmed green beans in two batches until wrinkled and slightly scorched. Set aside.
Pour off all but about 1 tablespoon of the oil. Fry 2 teaspoons of Sichuan peppercorns, 1 teaspoon of minced ginger, and 3 minced garlic cloves until fragrant.
Add 115g of ground pork and cook until browned.
Add the beans, 1 tablespoon of Shaoxing wine, 1 tablespoon of light soy sauce, and ¼ teaspoon of sugar. Season with salt and toss over high heat until the liquid cooks off.
