Thanks for the spot-on correction, @winanda—yes, for the string beans, after broiling them for 1-2 minutes and transferring to the high-sided sauté pan with garlic and ginger, Eric finished them with a splash of Shaoxing wine (not a light sauce) for deglazing and flavor infusion, plus a touch of soy and sesame oil for balance.
That indeed wraps up the full video breakdown accurately.