Spicy pork and green bean stir-fry

1-pound lean ground pork
2 tablespoons minced garlic
2 tablespoons minced fresh ginger
3 tablespoons reduced-sodium tamari
1 ½ tablespoons Shaoxing rice wine or dry sherry
1 ½ teaspoons Sichuan peppercorns, toasted and ground, or ½ teaspoon Chinese five-spice powder
½ teaspoon cornstarch
½ teaspoon sugar
2 tablespoons peanut oil
1 pound green beans, trimmed and halved
5 small dried red chiles

Cook pork, garlic and ginger in a large flat-bottom carbon-steel wok over medium-high heat, stirring often and crumbling with a wooden spoon, until the pork is no longer pink, 6 to 7 minutes. Transfer to a medium bowl. Meanwhile, whisk tamari, Shaoxing (or sherry), ground peppercorns (or five-spice powder), cornstarch and sugar in a small bowl. Add oil, green beans and chiles to the wok and cook, stirring occasionally, until the beans are tender, about 6 minutes. Return the pork and any accumulated juices to the wok. Pour in the sauce and cook, stirring, for 1 minute.

Recipe from Eatingwell.com