Heat a wok or a heavy frying pan over a high heat until hot, add the oil and once hot, add the green beans and pan fry until they start to brown slightly. Transfer the beans to a serving dish that is oven proof, and place in the hot oven while you quickly prepare the rest of the dish.
Add a dash more oil to the pan if required and keep the temperature up high. Add the dried chili and Sichuan peppercorns to the pan and stir fry for a few moments to release the flavours. Add the minced pork, garlic and ginger and saute until the mince has browned and gone slightly crispy.
Add the Shangxing wine, Tamari and sweetener to the pan and fry for a few minutes to reduce the sauces slightly. You want the mince to be quite dry.
Remove the beans from the oven and pour the pork mince mixture down the centre of the beans to serve. Season with salt only if desired.
You aren’t meant to eat all of the chili and peppercorns. They are used more to impart flavor the dish. Source the Shaoxing wine, dried chili and Sichuan peppercorns from Asian specialty stores. You can also buy Shaoxing wine in some large chain supermarkets such as Coles and Woolworths.Use as little or as much dried chilli as you wish to suit your tastes but remember that you don't actually eat them, so the dish isn't overly spicy.