Heat a wok until just smoking. Add
Heat the remaining vegetable oil and chilli oil in the wok until just smoking and stir-fry the pork, breaking it up with a spoon, until it starts to colour. Add the ginger and stir-fry until fragrant, then deglaze the wok with the shaoxing. Return the beans to the wok and add the stock, sugar, salt and vinegar. Cook until the liquid has almost completely evaporated, then turn off the heat and add the sesame oil. Transfer to a serving plate and sprinkle with the spring onions to serve.