1) Prepare the scallion garnish: Finely slice the spring onions on an angle and drop them into a large bowl with ice and water - this will make the scallion threads curl up nicely so they look like ribbons. Set aside.
2) Wash green beans under cold running water. Cut off the root ends and discard. Bring a large pot of salted water to a boil over medium-high heat. Add the beans and blanch until bright green, about 2 minutes. Shock in ice water then drain in a colander.
3) Heat a large wok over high heat. Add the peanut oil, then add the shallots, garlic, ginger and chile. Stir the mixture around so it fries in the oil and gets fragrant, about 30 seconds. Add the green beans and toss a couple of times to coat everything evenly. Saute for a couple of minutes so the beans get a little caramelisation. Add the soy sauce and cook for 1 to 2 more minutes; the beans should still be nice and crisp. Transfer to a large platter and garnish with drained scallion curls.