Place the ground pork in a bowl. Add the soy sauce, rice wine and ginger. Mix well. Cover the bowl and let sit in the fridge for 30 minutes.
About five minutes before the marinating time is up, string the beans and cut into one-inch lengths.
Peel and roughly chop the shallot.
Peel and mince the garlic.
Cut the tofu into half-inch cubes.
Make a simple sauce by mixing together the bone broth, tapioca starch, pepper and sesame seed oil.
Heat the cooking oil in a work or frying pan.
Spread the ground pork on the hot oiled wok, leaving behind any liquid in the bowl in which it was marinated. Save the liquid.
Stir fry the ground pork for about three minutes or until just starting to brown.
Pour in any leftover marinade and sprinkle in the sugar. Continue stir frying until the liquid has been absorbed.
Add the green beans, sliced shallots and garlic. Stir fry until the beans are almost done, about three minutes.
Add the tofu and toss.
Stir the sauce to make sure that the starch to disperse any starch that has settled on the bottom, then pour into the pan. Cook, stirring, until the sauce is thick and clear.
Taste. Add salt, as needed. Toss to blend.
Sprinkle with fried garlic before serving.