Thoroughly dry the cut Chinese long beans with a clean kitchen towel to ensure they blister properly and avoid splattering oil.

Heat one tablespoon of vegetable oil in a large wok or skillet over medium-high heat until shimmering, then add the long beans.

Stir-fry the beans for 6 to 8 minutes, pressing down occasionally with a spatula, until the skins are wrinkled and blistered with brown spots, then transfer them to a plate.

Add the remaining tablespoon of vegetable oil to the wok, toss in the ground pork, and break it up with a spatula, cooking for 3 to 4 minutes until the pork is browned and slightly crispy.

Reduce the heat to medium, add the crushed Sichuan peppercorns, minced garlic, minced ginger, and dried red chilies, and stir-fry for about 30 seconds until highly fragrant.

Return the blistered long beans to the wok, pour in the soy sauce, Shaoxing wine, and sugar, and toss everything together rapidly over high heat for 1 to 2 minutes until well coated.

Remove the wok from the heat, drizzle the toasted sesame oil over the dish, and give it one final toss before serving immediately with steamed jasmine rice.