Heat a pan over high heat and add 1 tablespoon of oil. Add the beans and stir fry them over high heat until the beans are a little charred (2-3 minutes).
Remove from the pan and set aside.
In the same pan add 1 tablespoon of oil. Add dried red chilies and Sichuan peppercorns followed by minced ginger and garlic, and fry for 30 seconds until fragrant.
Add beans along with light soy sauce, rice wine, salt, black pepper powder, sugar, and chili oil.