Make the sauce by combining the dark soy sauce (or regular soy sauce), Shaoxing Rice Wine, and sugar in a small bowl. Set aside.
Heat up 1 tbsp of peanut oil in a cast iron pan or wok on high heat. Once heated, add the cut up Chinese long beans trying to not crowd them. Every so often (around 15-30 seconds or so) toss them around then let them set again for a few seconds and toss around again. You are aiming to char and blister the beans. Once they are cooked (around 8 minutes or so) remove them to a separate plate.
Reduce the temp to medium high, and then add the 2nd tbsp of peanut oil. Add the pork, break it up, and cook until it turns a bit crispy. This should take around 8-10 minutes, and you want to keep turning and stirring the pork during this process.
Now add the garlic, ginger, and ground up Sichuan peppercorn. Stir constantly around 1-2 minutes to combine.
Last but not least, add your sauce (mix it again just before adding), and dried Asian chilies. Then add the Chinese long beans, and stir everything to combine. Keep stirring for around 1 minute until the dish is nice and hot!