Szechuan Spicy Green Beans

I bought a package of haricot verts to make with caramelized shallots and sliced almonds, but also used them to make a wonderful Szechuan stir-fry.  Bring water to a rapid boil then add green beans and cook for 5-6 minutes.  Set aside.  Heat oil in a wok and saute finely chopped garlic and ginger, and diced onions.  Add green beans and stir-fry for several minutes.  Add Shaoxing wine, oyster sauce, finely chopped Thai chilis, a dash of Siracha, sugar and a few drops of sesame oil and continue to stir-fry.  Toss all ingredients in the wok until they're well coated, then add a slurry mixture of corn starch and water.  I used two teensy Thai chilis and a dash of Siracha and they were very spicy.  Adjust this to your taste.  A red chili oil can be substituted.