Rinse the shrimp with cold water and pat dry.

Marinate shrimp with white wine, cover, and refrigerate for up to 2 hours.

Bring salted water to boil, add green beans, and simmer for 3-4 minutes.

Drain, rinse with cold water, and dry.

Cut the green beans diagonally into 1 1/2 inch lengths.

Combine chicken broth, oyster sauce, fish sauce, sugar, pepper, chili sauce, and cornstarch for the glaze and set aside.

Drain the shrimp well.

Heat a wok or skillet over high heat.

Add half the oil and add the shrimp when very hot.

Stir-fry until firm and opaque, 1-2 minutes and set aside.

Reheat the wok over medium-high heat and add remaining oil.

Stir-fry shallots, garlic, and bell pepper until the bell pepper softens, 1-2 minutes.

Add the green beans and stir-fry until hot, about 30 seconds.

Reduce heat, stir the glaze, and pour into the wok.

Stir until thickened.

Add the shrimp with any juices and stir to combine.