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.
John / Kitchen Riffs says
I love this dish! Tons of flavor, and you're right about the garlic: Perfect for social distancing! 🙂 Really nice -- thanks.
HWC Magazine says
Thanks so much John! Been thinking about you and your family and sending positive thoughts your way. Take Care
Carlyn says
Sounds delicious, Bobbi!
HWC Magazine says
Thanks so much Carlyn. Stay well and take care!
priya says
Simply Delcious! I am going to try these beans.
HWC Magazine says
Thank you Priya. Happy to hear that you want to give the dry fried green beans a try. Take Care
Gerlinde says
I fall in the 60 percent group but I love garlic and should eat more. Your bean pork dish looks so good.
HWC Magazine says
Hiya Gerlinde! Thanks so much. We are very well stocked in the garlic category. We Placed an online order for what we thought was 3 heads of garlic but they sent 3 bags of garlic. LOL Stay well and take care
Ron says
Hi Bobbi, we’re vampire free here as well. I used to grow long green and purple beans and loved them stir fried. But, growing them here is impossible without a green house, so I’ll have to settle on regular green beans for this fine dish. Have you ever tried this dish with frozen green beans? Loved the video.
HWC Magazine says
Hiya Ron! Vampire free here for sure! LOL Fresh green beans or long beans are best but frozen can work too. We are all about using what you have on hand. We have made this recipe with frozen green bean but you have to do a few extra steps to get rid of the excess water. Thaw out frozen beans completely, drain, dab dry and then leave out to dry out in a towel before frying for about an hour or so until dry. Then you can follow the recipe as directed but your cooking time will be reduced to just about 2 minutes to char the beans. Hope you are staying well , take care.
Liz says
Oooh, we love garlic!!! And this dish sounds amazing! No shortage of flavor....and I know we'd love it.
HWC Magazine says
Thank you Liz. Glad to know another garlic lover. Lot's of garlic = lots of flavor... Stay well and take care
Eha says
*smile* This delight seems to have been last posted just ere I managed to arrive on the scene ! Tho' John A and Celi G and KR have given you their measured opinion ! Love this - easy, tasty, healthy !!! Have no idea why but can consume almost any quantity of garlic, fresh, fried, naked or otherwise and the blessed alliom has the good manners to pretend it is not there !! Not that it matters . . . most of the people with whom I am on kissing terms eat heaps more . . . we would not be friends otherwise . . . . you and yours be well: am thinking of you . . .
HWC Magazine says
Thank you Eha. That is the trick. If you eat as much or more garlic than your friends, you don't notice. (LOL) No vampires here, dear friend. Stay well and take care
simpleglutenfreekitchen says
I posted my comment in reply box that's why there were a problem.
Any ways Thank you so much for the reply. I did not get back to you earlier because I wanted to make something first. Yesterday I tried Authentic Pad thai by looking in old Fine cooking magazine. It has not used galangal, nor have I seen in any super market. Is it essential of Thai cooking?
Healthy World Cuisine says
Pad Thai does not require galangal. I think because I live in Asia they have convenient pre-made fresh ingredient Tom Yum soup packets that have the following ingredients inside in the refrigerator section (kaffir lime leaves, limes, lemongrass, chilis, galangal and onion.) I use this packet to make many different types of Thai dishes as it has all of the fresh herbs. In addition, I need tamarind paste. Do you have access to tamarind paste?
In regards to galangal and is it essential to Thai cooking. It really depends on what you are making. Galangal is from the ginger family but it has a very distinctive taste and for Tom Yum soup I think it is required. However for other dishes in a pinch you could substitute fresh ginger and it would be fine. I hope this helped. Take Care, BAM
simpleglutenfreekitchen says
I am not sure if my comment went through, I will come back. you can delete this one.
simpleglutenfreekitchen says
Hi Bam, Actually I hopped from Guru Uru's blog, you said that you use coconut oil in your Thai cooking and I want to try using in some thing we all like and thai food is the one, though I have never cooked thai food at home. I searched coconut oil and found some great recipes. Love that you cooked masala dosa with your friend Anu. Can you suggest me a recipe where you have used coconut oil.
By the way I cook long beans with soya granules in place of pork.
Healthy World Cuisine says
Thanks so much for stopping by so that I could find your delicious website. I just popped over to your blog to try to get a better idea of the type of dishes that you like make at home for your family. If looking for a vegan and gluten free Thai dishes using coconut oil; I often make a (fried rice): with finely chopped lemon grass, firm tofu, scallions, coriander, white pepper, galangal, garlic, fish sauce and chopped chilis and I fry my dish up with coconut oil.
Or how about using coconut to make a banana Roti, or coconut puddings. As you know, cooking with coconut oil does give the slight essence of coconuts to your dish and Thai dishes thrive with these flavors so it is a great alternative in Thai dishes where you need to do a quick stir fry. Looking forward to keeping in touch. Take care, BAM
Balvinder says
Thank you so much, I didn't get back to you earlier I want to try something first. I have not seen galangal in supermarket. I was not sure how to start with so I looked up my old magazines and I found Authentic Pad thai in Fine Cooking (June-July2011), I had everything it had but not galangal. I have not seen it in any supermarket. Is it the essential of thai cooking?
Jo-Lyn says
How would these compare to the 'American' string bean? They look beautiful! 🙂
Healthy World Cuisine says
Hello there and I hope you are doing well. The Chinese long beans have a much firmer texture compared to the variety you find on the States but the taste is very similar. Feel free to substitute regular string beans just reduce the stir fry time so they remain slightly crunchy. I'm just returning from out of town and can't wait to catch up on all the yummy dishes cooking in your kitchen. Take care
Geni - Sweet and Crumby says
What a tasty way to prepare beans! I love getting new recipes from tried and true blogger favorites! These look amazing! I do love me some garlic, but honestly only go through 1-2 heads a week. Am I weird? Apparently.
Healthy World Cuisine says
Thanks Geni, I think I go through more garlic just because we have more people in our family but I am also a heavy garlic user. This is a tried and true recipe so give it a try and feel free to make substitutes for items you can get in your country. Take Care, BAM
RecipeAdaptors says
Geez, those beans really are long! 🙂
Healthy World Cuisine says
It is one very long-podded cowpea... Take care, BAM
kitchenriffs says
Gosh, although I'm typically a 3+ head a week guy, I sometimes go a week without using any! It kind of depends on what I'm cooking. But that's so embarrassing to admit that I'll occasionally go a week without using any. I'm hanging my head in shame and disgrace. BUT, when I do use it, none of that mamby pamby fine mincing for me! No, I like big slices so when you bite into them, you get the full garlic blast of flavor! Anyway, enough about that and onto the recipe. Good stuff - Chinese long beans are one of those things I've never cooked. I really need to. Nice, nice recipe - thanks for this.
Hannah (BitterSweet) says
I'm generally not a fan of any sort of green bean, but throw in a good dose of garlic, and I'll chow down with gusto! It really is a magical ingredient. 🙂
Healthy World Cuisine says
If garlic is like the new ketchup then you would fare really well at my home... These long beans have a really different texture so maybe give them a try and maybe it will change your whole perspective on the green bean factor.