Open the squid whites. Make a series of diagonal cuts 3 mm apart. Make a second series of similar cuts, but perpendicular to the first ones.
Cut the squid whites into 2 cm squares. Finely chop the garlic. Cut the ginger into matchsticks.
Blanch the green beans in boiling water for 3 minutes. They should remain slightly crunchy and retain their beautiful green color. Rinse the green beans under a stream of cold water to stop the cooking. Drain them, then cut them into 3 cm pieces.
In a bowl, dilute the cornstarch with 1 tablespoon of cold water. Add wine, soy sauce, and curry. Mix well. Heat a frying pan over high heat for 30 seconds. Add 1 tablespoon of peanut oil and, shaking the pan, heat for 30 seconds. Add garlic and ginger. Cook for 1 minute. Add the squid. Cook for 3 minutes, stirring. Add the green beans. Cook for 2 minutes, stirring. Reduce heat to low. Add the mixture. Stir for 1 minute. Serve immediately.