Put 1 tbsp chilli bean paste, 1 tbsp soy sauce, about 1 tsp sugar, 1 tbsp rice wine, a little vinegar and a splash of water in a wok.
Add the green beans and stir-fry over a medium-low heat until cooked.
Stir in the shallot sauce just before taking the pan off the heat.
Turn off the heat and toss through in the residual warmth.
Plate up.
Done — and very good with rice.