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 1/2” (1-cm) pieces.

Heat oil in a large nonstick skillet (or a wok) over medium heat until warm. Add ground pork. Cook, chopping into small pieces, until cooked through and the surface turns light golden, 5 minutes or so. Add doubanjiang and sugar. Cook over medium-low heat. Continue stirring until the pork is evenly coated. Add scallion whites and stir a few times to release fragrance.

Add green beans. Cook and stir for 1 minute. Pour in the chicken stock and light soy sauce, stirring to mix well. Cover the skillet and turn to medium heat. Cook until the green beans are cooked through, about 5 to 8 minutes. Uncover and check on the beans half way, then every minute. If they’re drying out too much, swirl in 2 tablespoons of water, cover, and continue cooking. At the end, the beans should turn tender but still have some crunch to them, and be slightly charred on the surface. If there’s still too much liquid, uncover and cook over high heat until liquid evaporates.

Turn off the heat. Add the scallion greens and stir again. Serve hot as a main dish over steamed rice.