Wash the beans under running water. Dry the beans well on paper towels.

In a wok or skillet, heat the oil until just before it smokes. Add the beans, standing back to avoid being spattered with oil. Cook the beans over high heat, stirring and turning frequently, until they are wrinkled and lightly browned, about 7 minutes. Remove the beans with a slotted spoon and place in a colander to drain. Set aside.

Discard all but about 2 tablespoons of oil from the skillet. Over high heat, reheat the remaining oil. Add the scallions, garlic, and Szechuan paste and stir-fry for 20 seconds. Add the soy sauce and stir.

Put the string beans back into the skillet. Add the wine and sugar and stir until well mixed, about 1 minute. Remove from the skillet and serve.

This recipe yields 4 to 6 servings.

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