Place a clean, dry wok on the stove over high heat until it just starts to smoke.

Toss in the green beans and salt.

Lower the heat to medium-low and sear the beans for about 20 minutes, stirring often, until you see small scorch marks on the beans.

Once the beans become tender-crisp, remove them from the wok and set them aside.

Increase the heat under the wok to medium-high.

Pour 2 tablespoons of sesame oil into the wok and crumble in the raw pork.

Add the scallions, garlic, ginger, and chili peppers.  Stir for about 30 seconds.

Add the ya cai and toss everything together.  Cook, stirring for another minute.

Slide the green beans back into the wok.

Make a slurry with the rice wine, soy sauce, sugar, 1 teaspoon of sesame oil, and cornstarch.  Stir until smooth and pour into the wok.  Toss to combine.

Increase the heat to high and stir-fry for 1-2 minutes.

Remove the green beans to a serving platter and top with the pork mixture.

Serve hot.