Combine ground pork, Shaoxing wine, dark soy sauce, and ginger in a small bowl. Mix well and let marinate for 5 minutes.
Snip tough ends from the green beans and discard ends. Chop into 2/3-cm (1/4-inch) pieces.
Heat oil in a large nonstick skillet (or a wok) and heat over medium heat until warm. Add green onion. Cook until it starts to sizzle. Add ground pork. Cook and stir until the surface is cooked. Add doubanjiang and sugar. Continue stirring until mixed well.
Add green beans. Stir to mix well, cooking for 1 minute.
Cover skillet and turn to medium low heat. Cook until the green beans are cooked through, about 2 to 3 minutes. You typically won’t need to add water during this process. But if you’re using oyster sauce or hoisin sauce to replace the spicy bean paste, it might get burnt if the skillet is too hot. Uncover and check on the beans every 1 minute. If they’re drying out too much, swirl in 2 tablespoons water, cover, and continue cooking.
Transfer to a serving plate and serve warm over steamed rice (or boiled noodles, or top on noodle soup).
Save the leftovers in an airtight container and store it in the fridge for up to 2 days. To reheat, you can use the microwave or a skillet.