Place pork slices into a small bowl and add shaoxing wine, light soy sauce, and cornstarch. Mix with fingers until the liquid is fully absorbed and the pork is evenly coated and feels sticky. Marinate at room temperature for 15 minutes.

Combine fish sauce, oyster sauce, sugar, and 1 tablespoon water in a small bowl. Mix well and set aside.

To prepare green beans, start by snapping off the tough ends. Chop each bean into 2 to 3 pieces and make sure that all the pieces are about the same length.

Add 1 tablespoon of oil into a nonstick skillet and heat over medium high heat. When oil is warm, add pork into skillet, spreading the pork to a thin layer (with a spatula or chopsticks). Let pork cook for 30 seconds to 1 minute, until the bottom side has turned golden brown. Stir and flip each piece to cook the other side. When both sides are browned, but the meat is still pink inside, turn to lowest heat, transfer the pork to a plate, and set aside.

Add the remaining tablespoon of oil into skillet. Add ginger and garlic. Stir a few times until fragrant. Add red curry paste and stir fry until fragrant, about 30 seconds. Add green beans and turn to medium heat. Stir 3 to 5 minutes, until the beans are evenly coated with curry paste. Add half cup of water into the skillet to steam the green beans and cook them more quickly. Continue to stir until the beans are cooked through.

Add pork back into skillet, along with the fish sauce mixture. Turn to medium high heat and stir immediately to mix everything well. When the sauce has thickened, after about 1 minute, stop heat and transfer everything to a large plate.

Serve warm over steamed rice.