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In A Small Bowl; Combine Soy Sauce, Chicken Broth, Sherry, Sesame Oil, Vinegar, Sugar, Salt, & Hot Pepper; Set Aside. In A Wok Or 12-In. Skillet, Heat Veg. Oil Until Very Hot But Not Smoking. In 2 Batches, Fry Green Beans Over High Heat, Turning Often With Kitchen Tongs, Until Bright Green & Just Beginning To Brown, About 2 Minutes. Transfer Beans To Paper Towels To Drain. Discard Oil Remaining In Wok. Reduce Heat To Medium. Add Pork, Garlic, & Ginger & Cook, Stirring To Break Up Lumps Of Meat, Until Pork Loses Its Pink Color, About 3 Minutes. Add Green Beans & Stir-Fry 1 Minute Longer. Stir In Reserved Sauce & Cook Until Liquid Isalmost Evaropated, About 1 Minute. Transfer To A Serving Dish, Sprinkle Scallion Over Top.
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