Blanch the beans in boiling water for approximately 5 minutes, until tender, but with still a crunch. Place directly into a bowl of iced water to refresh. Drain when cool and allow to dry.
In a medium sized saucepan, heat the vegetable oil. Add the ginger, garlic and chill. Sauté for 2 minutes, then add the wine and cook for a further 30 seconds
Add the sugar; continue to cook for another 30 seconds. Add the remaining ingredients. Allow to cool.
In a large bowl toss together the beans, red capsicum and dressing.
Place into a serving dish and sprinkle with sesame seeds. Add some mung bean shoots if desired.