Trim the bean tops and cut them into 15cm lengths.
Cook the beans in simmering salted water for two minutes.
Drain the beans and cool them under cold running water.
Mix minced pork with soy sauce, cornflour, sugar, salt, and pepper.
Heat 15ml of vegetable oil in a wok and stir-fry beans with salt for one minute.
Remove beans and reheat the wok with the remaining 30ml of oil and garlic cloves.
Discard the garlic and stir-fry the pork mixture for three minutes until dark.
Add the rice wine and chilli oil to the pork and stir through.
Return the beans to the wok and stir-fry briefly until well combined.
Serve the dish immediately with steamed rice.