1. Wash the beans under running water and cut or pinch off tips of the beans from both ends. Leave them whole unless they are too long. Dry beans on a paper towel.
2. Heat the oil in the wok or skillet until it smokes. Add the beans and cook over high heat stirring or turning frequently, until they are wrinkled and lightly browned about 8 to 10 minutes. Drain in a colander and set aside.
3. Pour off all but 2 Tbl. of the oil. add the pork and the peppers and stir over high heart breaking up the lumps until the pork cooks and no pink shows about 2 to 3 minutes. Add soy sauce and stir in until well mixed.
4. Put string beans back into the pan, add the sugar salt and wine(You would add the MSG here, but I don't use it because I am allergic). Stir until well mixed.