Cut the trimmed Chinese long beans into 2-inch pieces. Pat them completely dry with a paper towel to ensure they blister properly and to prevent the oil from splattering during the stir-fry.

Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat. Add the dry long beans and pan-fry them for 5 to 7 minutes, stirring occasionally, until the skins are wrinkled, blistered, and slightly tender.

Remove the blistered beans from the wok and set them aside on a plate, leaving any remaining oil in the pan.

Add the remaining 1 tablespoon of oil to the wok if needed. Add the ground pork and cook for 2 to 3 minutes, breaking it apart with a spatula, until the meat is browned and delightfully crispy.

Stir in the minced garlic, ginger, and chopped dried red chilies. Cook for about 30 seconds until the aromatics become highly fragrant and coat the pork.

Return the blistered long beans to the wok. Pour in the soy sauce, Shaoxing wine, and sugar, tossing everything together continuously for 1 to 2 minutes until the beans are well coated in the savory sauce and heated through.

Remove the wok from the heat, drizzle with sesame oil, and give the mixture one final toss. Serve immediately with hot steamed white rice for a delicious homestyle dinner.