Heat oil to 350 degrees.
Deep fry long beans, in batches, until they are wrinkled, 3 to 4 minutes. Heat 1 tablespoon of canola oil in a wok. Add ginger, garlic and chilies and quickly stir-fry. Remove the chilies. Add the beans back into the wok and mix with soy sauce, rice wine and sesame oil. Check for seasoning and salt and pepper as needed.