On my first trip to NYC, I was heavily pregnant, craving Chinese food, and my husband dragged my little butt around for my first xiao long bao...and Din Tai Fung's green beans.
Now the restaurant is rumored to come to the DMV so I had to check out the menu. Seventeen dollars… for a side of green beans? Whew, I simply cannot!
That’s why this blistered garlic green bean recipe lives in my kitchen now. It's fast and simple and full of flavor. Which is why it's just so dang goodt, y'all.
It works for every season alongside my own xiao long bao, grilled chicken on a summer night, or even next to a prime rib for Christmas dinner.
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Din Tai Fung Garlic Green Beans
Fried green beans coated in a golden garlicky oil might just be one of the easiest ways to make a side dish veggie feel special enough to be a $17 side!
Cooking them hot and fast keeps the beans bright and crisp-tender, and adding the garlic right at the end makes it super flavorful without being overpowering.
I like using thin, tender beans so they cook evenly, then pairing them with chipotle glazed salmon, pork roasts, or dipping them in a sweet chili dipping sauce when I want something quick and delish on the table.
Ingredients Needed
Full ingredients, measurements, and printable instructions are in the recipe card at the bottom of this post.
- High Heat Oil - use a neutral oil like canola or vegetable oil or avocado oil.
- Fresh Green Beans - this recipe an be used with fresh green beans or Chinese long beans, if you can find them.
- Garlic Cloves - use a lot of 'em. This is a very garlicky situation!
- Kosher Salt, MSG, and White Pepper
Ingredients Swaps
- Spice it up! Toss in crushed red pepper flakes, grated ginger, a spoonful of chili crisp, or a pinch of Sichuan peppercorns for a spicier take.
- No garlic cloves? If you’ve only got jarred minced garlic, stir it in the oil with the heat off so it doesn’t burn.
- No MSG? I get that MSG gets a bad rap (which is completely a myth, check it out!) so for that umami boost use chicken bouillon powder or mushroom powder instead.
How to Make Din Tai Fung Green Beans
Step 1
Prep the beans.
Wash the green beans, trim the ends of the green beans, and pat them completely dry.
Step 2
Flash fry in batches.
Heat 1 inch of oil in a wok or large skillet to 350ºF. Fry the green beans in small batches, stirring until they're a bright green color with charred spots (1–2 minutes). Avoid overcrowding so they blister instead of steam. Transfer with a spider spoon to a paper towel lined pan and repeat.
Step 3
Add the garlic.
Pour out the excess oil, leaving a tablespoon of oil in the pan. Turn the heat to low and sauté the minced garlic for 30 seconds before tossing in the green beans to coat them in that garlicky oil. Season with salt, pepper, and MSG.
Step 4
Toss green beans + serve.
Toss in the green beans to coat them in that garlicky oil. Season with salt, pepper, and MSG. Serve immediately for the best texture, garnish with chili oil, sesame seeds, or with the fried garlic on top.
Chef's Tips for Success
- Look for slim, evenly sized green beans with smooth skin. The thicker, bumpier ones are tougher and won’t blister as evenly (they'll still be delicious though!). If your store only has thicker string beans, trim the strings and cook them a touch longer.
- Use a carbon steel wok or cast iron skillet to hold that high heat for frying. These hold high heat better than any nonstick, which helps you get those charred spots without overcooking the green beans.
Troubleshooting
Your pan probably isn’t hot enough, or there’s too much moisture on the beans. Pat them dry well after rinsing and cook in smaller batches so they make can fully fry instead of steaming.
Turn the heat to low or even turn it off and let them sizzle for 15-20 seconds before adding the beans. We want them to get golden, maybe a little brown, but never dark. If you burn them, dump out the oil and garlic and try again with fresh ingredients.
Fresh beans will always give you the best texture, but frozen can work if you thaw them completely and pat them dry. Just expect them to blister less and cook a little faster.
They’ve probably cooked too long or at too low a heat. Keep the cooking time short, no more than 2 minutes at most.
Bring the Restaurant Home Tonight
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Din Tai Fung Green Beans (Chinese Garlic Green Beans)
Equipment
- Wok or large skillet
Ingredients
- 1 lb fresh green beans, trimmed
- 2 cups neutral oil, like vegetable, peanut, or canola oil
- 6 cloves garlic, finely minced
- 1 teaspoon kosher salt, or to taste
- ½ teaspoon black pepper, freshly ground
- ½ teaspoon MSG, optional, but recommended
- chili oil, toasted sesame seeds, or reserved fried garlic, optional garnish
Instructions
- Rinse the beans, trim off the ends, and pat them completely dry with a clean kitchen towel or paper towels. If the beans are damp they'll steam, not blister.1 lb fresh green beans
- Pour about 1 inch of oil into a wok or a large, deep skillet. Place a thermometer in the oil and heat over medium-high until the temperature reaches 360ºF.2 cups neutral oil
- Carefully add a small handful of beans to the hot oil. Stir and flip them with tongs or a slotted spoon so they cook evenly. Fry for 1–2 minutes, until the beans are bright green with little blistered, dark spots. Remove them with a spider spoon or slotted spoon and place on a paper towel–lined plate to drain. Repeat with the rest of the beans, working in small batches so the pan doesn’t get overcrowded.
- When all the beans are fried, carefully pour out most of the oil into a heat-safe container, leaving about 1 tablespoon of oil in the pan. Turn the heat down to low, add the minced garlic, and cook for about 30 seconds, stirring constantly, until it smells fragrant and just starts to turn golden.6 cloves garlic
- Return the beans to the pan with the garlic. Toss well to coat them in the garlicky oil. Sprinkle the garlicky green beans with salt, black pepper, and the MSG (if using). Taste and adjust seasoning as needed.1 teaspoon kosher salt, ½ teaspoon black pepper, ½ teaspoon MSG
- Transfer the beans to a serving dish and serve hot. If you’d like, garnish with chili oil, sesame seeds, or the crispy garlic bits from the pan.chili oil, toasted sesame seeds, or reserved fried garlic
Recipe Notes
Ingredient Swaps
- Spice it up! Toss in crushed red pepper flakes, a bit of grated ginger, a spoonful of chili crisp, or a pinch of Sichuan peppercorns while stirring the garlic for a spicier take.
- No garlic cloves? If you’ve only got jarred minced garlic, stir it in the oil with the heat off so it doesn’t burn.
- No MSG? I get that MSG gets a bad rap (which is completely a myth, check it out!) so for that umami boost use chicken bouillon powder or mushroom powder instead.
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