Heat canola oil in a large wok or deep skillet over high heat until it starts to shimmer, about 30 seconds.
Add green beans to the pan and pan-fry in the oil for 4-5 minutes, stirring frequently, until they start to blister and pop. Remove from pan and place on a plate lined with paper towel.
Add the ground pork to the same hot pan and begin breaking down using a wooden spoon. Stir in garlic, ginger, salt and chile garlic paste to the pork and continue cooking until pork is golden brown and cooked through, about 5-6 minutes.
Return the cooked green beans to the pan and stir in the soy sauce, rice vinegar and sugar. Cook for 2 additional minutes then garnish with scallions before serving.