Rinse the beans in a colander and cut off each end, leaving the rest whole. Pat dry.
Heat the oil in a wok with high heat, and when hot add beans.
Cook until they turn brown and start to shrivel.
Remove to a mixing bowl with a slotted spoon.
Add the mushrooms to the wok and cook until they start to brown. Remove and add to the beans.
Add enough oil to equate to 2 tablespoons, and add the ground pork and hot peppers. Add the dark soy sauce.
Stir fry until the pork is no longer pink.
Put the bean mixture back into the wok, and add the sugar, salt, and wine. Mix well.
Serve