Garlic Pork and Dry Fried Green Beans is a quick dinner with pan seared blistered green beans tossed with a garlicky savory minced pork stir fry. (Gluten-free and Low Carb Options, Video Included)
Garlic Pork and Dry Fried Green Beans
This traditional Asian stir fry is one of those kinds of recipes that no matter kind of day you are having, you can get dinner on the table in under 30 minutes. You gotta love that!
Garlic Pork and Dry Fried Green Beans has just a few ingredients, it’s frugal and you can make delicious recipe exchanges to meet what is in your pantry or your preferences. We used ground pork for this recipe as this is most traditional. However, this recipe is also delicious with ground (minced) beef, chicken or turkey. Use what you have on hand. We are all about that!
If you want to make this recipe vegan, exchange the pork with tofu or mushrooms. On the other hand, if you want to keep this recipe low carb, exchange your side of rice with a bowl of cauliflower rice and exchange with a sugar alternative.
New Tactical Measures for Maintaining Social Distance
GARLIC and a LOT of it! (LOL)
When we use the word GARLIC twice in the same sentence, you know we are not messing around. We used 4 huge cloves of garlic in this recipe, almost half of head of garlic. Really! Our little Italian, Asian and Middle Eastern grandmas knew something very important. She thought she was just adding additional Umph and flavor to her recipes, but she was doing far more than that!
Garlic Health Benefits
- If people who are sick can’t get near you (due to garlic odorous effects), you are less likely to fall ill. The old adage, “I would not touch that with a 6-foot pole”, all of the sudden has become relevant.
- Garlic: a review of potential therapeutic effects from NIH lists some possible benefits of anti-microbial effects of garlic.
Is Garlic a Herb or a Spice?
Actually, neither. Garlic and onion are members of the lily family just like onions, leeks and shallots. Garlic bulbs usually have between 10-20 cloves per bulb. Sometimes cloves are small and sometimes they are larger. We like to use a large cleaver to crush, peel and chop garlic.
How to Store Whole Garlic Bulbs?
Garlic needs to stay dry and dark. The worst enemies of garlic are moisture and light as these can cause mold to grow. They best way to store garlic is at room temperature in a dark place with good ventilation. A wire basket in the pantry or breathable bag. Do not store your garlic in the refrigerator as it has a higher probability of sprouting and becoming more bitter. If you happen to peel and chop your garlic, use it within 3 days and store it in the refrigerator.
How Long Can you Keep Peeled and Chopped Garlic in the Refrigerator?
You may keep peeled and chopped garlic for up to 3 days. Raw garlic can carry the potential of botulism, so we advise 3 days and then pitch. Even cooked garlic we cannot guarantee so we advise 3 days according to food safety boards.
How to Make Dried Fried Green Beans?
Dry frying is a cooking technique whereas you use very little oil, a very hot pan and allow the green beans to sear, shrivel but allows the green beans to still stay crisp. The best part is the extra chargrilled flavor that gives the green beans almost a nutty taste. A hot iron skillet or a full metal wok or skillet, without a non-stick surface, are the 2 best kinds pans to get this effect. Unlike, stir frying green beans, in our Garlicky Sesame Stir Fried Green Beans , the Dry Fried method uses no moisture and no steaming. Check out video below to see how to perform this cooking technique.
Could you do this in an air fryer? Don’t know, as we do not have an air fryer. If you try this method, please report back and let us know how it goes.
How Long Does It Take to Dry Fry Green Beans?
The dry frying process for green beans takes about 7-10 minutes to complete depending on how hot your pan is. Long beans are a little firmer and these may take between 10-15 minutes to dry fry. You will find that some of the beans will brown faster than others and you will have to remove those first while the others continue to sear in the pan. The goal is to get your pan really hot, almost to the smoking level and then add your beans to the pan with oil and let them sear. Once they get that first sear then toss them and let them sear on the other side.
Regular Green Beans vs Long Beans
If the opportunity presents itself, we like to use Chinese long beans for this recipe. Long beans are a little firmer in texture but also take a little longer to dry fry. However, regular green beans are easier to find for most, so we have used those today in our Garlic Pork and Dry Fried Green Beans recipe. Asian Long Beans come in both green and the red variety. Have you had a chance to try our Adobong Pulang Sitaw Long Red Beans?
Where do you fall in the Garlic Poll?
60 percent of our foodie friends use 1-2 garlic heads a week
20 percent of our foodie friends use 2-3 garlic heads a week
20 percent of our foodie friends use 3 or more garlic heads a week.
Where do you rank in the garlic polls? Leave us a comment and let us know. We are for certain we are in the 3 or more garlic heads a week, easily… There are no vampires anywhere to be seen around these parts.
More Delicious Stir Fry Recipes…
Spicy Pork and Bamboo Stir Fry
Easy Pork Shiitake Mushroom Stir Fry
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Garlic Pork and Dry Fried Green Beans
Ingredients
Minced Pork Marinade
- ½ pound pork ground (minced)
- ½ teaspoon salt
- ¼ teaspoon white pepper
- 1 teaspoon cornstarch
- 1 tablespoon rice wine
or dry sherry
Dry Fried Green Beans
- 2 tablespoon oil for stir frying
- 1 pound green beans or long beans end removed and chopped into 2 inch segments
- 1 inch ginger
knob Fresh peeled and grated or ½ teaspoon dried ginger - 4 cloves garlic
large, peeled and minced - 2 tablespoon soy sauce or tamari sauce for gluten-free
- 1 teaspoon sugar or sugar alternative
- 1 teaspoon sesame oil (optional) but really tasty
- salt and white pepper to taste - optional
Instructions
- In a medium bowl add your ground (minced) pork, salt, white pepper, cornstarch and Shaoxing wine or sherry and mix. Set aside.
- Heat iron skillet, wok or skillet (without non-stick coating) to medium high heat. Make sure you dry your green beans well first with a paper towel, so they don’t splatter when they hit the oil. Add light flavored oil. Add your prepared cut green beans (or long beans) and dry fry them.
- Allow the green beans to sear in a single layer and brown for about 1-2 minutes on one side and then toss. Depending on hot your pan is and the age of your green beans dry it may take about 7 to 10 minutes to sear them brown on all sides. If you use long beans that are a little firmer in texture, these may take up to 12 to 15 minutes. Not all your green beans will be dry fried all at the same time. You will need to take out the ones that are browned along the way while the rest continue to sear in your pan.
- Remove your green beans from the pan.
- Add ginger, garlic to the pan. Then, add the pork that has been marinating and fry until browned. Add soy sauce and sugar and toss. Return the dry fried green beans to the pan and drizzle with sesame oil and toss until well combined.
- Serve with rice or cauliflower rice and enjoy.
cityhippyfarmgirl says
That's so funny, I made a dish so similar to this one just last week. MIne had japanese noodles in it as well 🙂
Healthy World Cuisine says
Great minds think alike... Im on my way to your website to check your version out. Take Care, BAM
Yudith @ Blissfully Delicious says
I use TONS of garlic. I seriously can not live without them. I find ways to add garlic into EVERYTHING (maybe with the exception of desserts/sweet baked goods). And I can totally eat this big bowl of long beans (even without the pork) with a hot steaming bowl of rice. Never heard of Abalone sauce though??
Healthy World Cuisine says
Abalone sauce is made from abalone meat which comes from a type of mollusk from the sea. In Asia abalone are very rich tasting and are usually only served at special occasions such as weddings and such. However the sauce is really nice and makes simple dishes like this one very flavorful.
Charles says
Hi Bam, this is one of my favourite, favourite, favourite things on the menu in a Chinese restaurant I love to go to in Paris. They make a version with pork and then one with beef and coriander too (or, I should say cilantro). It's just soooo good!
Healthy World Cuisine says
Hello Charles, I am so glad it is one of your favorites and it is so easy to make. Now you can do it in your own home. You just need to buy a truckload of garlic... LOL Take Care, BAM
yummychunklet says
What a delicious side dish! And I could definitely see eating this as a snack as well. Yum!
Healthy World Cuisine says
It is a dish that can be made in a flash and my youngest teenager loves it as an after school pre-dinner. That is before his second and third dinner- growing boys!!!!
ceciliag says
Oh poo I forgot to vote! Anyway a lovely line up of new places to visit and what about those long green beans.. aren't they great. Do the plants grow extra high? c
Healthy World Cuisine says
It is not too late to vote. I have left the poll open. I have no idea if the plants get tall. I have only seen the vegetables picked at the market. Hmm Maybe we will have to ask one of other plant savvy bloggers like My Little Rhode Island or Promenade Plantings....?
Kathleen Richardson says
As always, I saved the best for last, so I'm now at the bottom of a huge pile, reading your blog and CCU's. You two never disappoint me! Bam, I loved that video on peeling garlic. Thanks for sharing it and I intend to pass it along. Another yummy recipe, and healthy, too.
Healthy World Cuisine says
I am always game for learning new kitchen tricks. A big thank you to Korena in the Kitchen for that helpful hint. Take Care, BAM
Ames says
LOVE chinese long beans! and garlic all the way 🙂 great post!
Healthy World Cuisine says
I am so glad there are so many garlic lovers in the world. Thanks for stopping by my website so that I could find yours. Take Care, BAM
Maureen (@OrgasmicChef) says
I love the bean dish. I did the garlic vote. I don't think I could cook without it. 🙂
Healthy World Cuisine says
You are a girl after my own heart! I am looking forward to keeping in touch. Take Care, BAM
Jill | Dulce Dough says
My husband grows garlic in the garden so I use it often. Thanks for a great recipe to use it in!
Healthy World Cuisine says
Hello Jill, I have a million ways to use garlic in Healthy World Cuisine. I am glad I can help with the harvest plans for usage. Thanks for supporting the garlic cause. Take Care, BAM
Healthy World Cuisine says
Jill I have tried to leave a comment on your beautiful chiffon lemon cake but is not letting me do so. Just wanted to let you know that it looks so light, fluffy and perfect for spring. Take care, BAM
Sammie says
Oh this is just too delicious!! You make it just like home. <3 <3 <3 Sometimes I really wonder if you grew up in Asia!! I wish I could dine at Bam's Kitchen all day!!
Healthy World Cuisine says
You are so sweet Sammie, thanks for your nice comment. You are welcome anytime. Take Care, BAM
Jasline says
Oh Bobbi this dish looks really delicious! It's very similar to the one that my mom make very often, but she uses another kind of bean, shorter and thinner (sorry not sure what it's called...)! I love, love, love garlic, and I cook with extra lot of garlic whenever I cook aglio olio! Yum!
Jasline says
Ooops sorry for the double post, and I forgot to say thank you! Thank you so much for your mention! 🙂
Healthy World Cuisine says
You are very welcome Jasline. I know there are many varieties of beans and this makes cooking so fun trying new things. I will keep my eye out for the one your mom uses. Take Care, BAM
Jasline says
Oh Bobbi I absolutely love this dish, my mom makes this very often, but using another kind of bean, shorter and thinner (sorry not sure what it's called...)! I love, love, love garlic, and I cook with extra lot of garlic whenever I cook aglio olio! Yum!
wok with ray says
Thank you so much for the mention, BAM! I could never have enough garlic. I use a lot of garlic that I buy them peeled and by the pound. I pre grind them and place in a large container and keep it in the fridge. I love your long beans with minced pork. More rice for me when I eat that. Have a great weekend, BAM!
Healthy World Cuisine says
Ray I think you and I are on the same pathway for garlic usage and consumption. I also chop up several heads of fresh garlic each week and keep in a tupperware in refrigerator. If we run low it is a garlic emergency! It must be working as I have not had one cold this year.
Korena in the Kitchen says
Thanks for the mention Bam 🙂 I have a recipe similar to this from Bon Appetit that I love - garlic and ginger and chili, oh my!
Healthy World Cuisine says
Your welcome Korena. Chillies are a yummy addition too.
Healthy World Cuisine says
I have kindly nicknamed 2 or more heads of garlic a week as "You can smell the garlic once you hit the front door" Thanks for supporting the garlic cause. I feel healthier already.