In a small bowl, stir together the rice wine, Sriracha, sesame oil, soy sauce and sugar. Set aside.
Dry green beans thoroughly with paper towels; even a small amount of water will cause oil in the pan to spit.
Heat a heavy pan over medium-high heat and add the oil. Add the beans and stir-fry, keeping the beans constantly moving, for 8-10 minutes or until the beans are browned and wilted. Turn off the heat, remove the green beans and set aside to drain on a plate lined with paper towels.
Remove all but 1 tablespoon of oil and reheat the pan. Add the chillies, ginger, garlic and green onions and stir-fry for 30 seconds. Add the sauce and return the green beans to the pan and stir-fry for about another minute. Transfer to a plate and serve.
Enjoy!
Notes
Recipe adapted from “The Chinese Takeout Cookbook”.