Mix sauce in a small bowl, including the light soy sauce, wine, sugar and dark soy sauce. Cut the ground pork into fine mince by running a knife through it vertically and horizontally a few times.
Heat wok over a medium flame until hot and add about 4 tablespoons of canola or peanut oil, or enough to cover the garlic cloves. When oil is moderately hot, add garlic and fry, stirring frequently, until light golden brown. Remove and drain on paper towel.
Remove all but 1 tablespoon oil from the wok, and reheat over a high flame. Add the minced meat and stir-fry, vigorously breaking the meat into small crumbles. Cook until the pork is cooked through and most of the liquid from the meat has cooked off.
Add the green beans, chilies, Sichuan peppercorns and the fried garlic cloves to the pork and mix well. Add the sauce and stir-fry until all is blended and hot. If you are using chicken and the meat seems dry, splash in some chicken stock to moisten it. Serve with rice and/or lettuce cups.