Chinese Garlic Green Beans - Din Tai Fung Style
On Friday nights, Katie and I often spar on what we’ll have for Saturday brunch.
A British Breakfast? That-One French-Style Sandwich Shop? Dim-Sum?
The next morning starts… but that “Deep Saturday Sleep” feels too good!
By the time we eventually roll out of bed, the clock reads 11:30 am.
The idea of a light “brunch” dissolves and we pivot for savory, juicy dim-sum!
In Seoul, we like to go to Din Tai Fung (a very famous Taiwanese Dim Sum Shop – they have branches in many countries now).
We like to go for the Xiaolongbao (Soup Dumplings), Shrimp Shumai, a main protein dish and our favorite… Chinese Garlic Green Beans!
The Chinese Garlic Green Beans is a must!
I don’t think we’ve ever ordered at Din Tai Fung (or any Taiwanese restaurant) without a side of these garlicky green beans.
Today, I’ll show you how to make this Din Tai Fung Style, Chinese Garlic Green Beans at home.It’s very simple – requiring no special sauces.
Just some garlic and salt.
Note: In our recipe, we’re using Green Beans (aka String Beans). But at the restaurant, they’re using Chinese Long Beans.
If you can find Chinese Long Beans at your local Asian market – go with that!
But green beans work just as well as a substitute!
Tips for making Chinese Garlic Green Beans.
Cut-off the stem portion from the green beans. (You can also trim-off the other side too if you like - for a cleaner look).
There are many ways to cook the green beans for this dish. Many homecooks will boil it (to make it healthier), or sauté it.
But personally, I think the dry, flash-frying method is the best!
Note: Use a neutral oil (we're using vegetable oil)
Dry frying means that you don’t coat it or batter the ingredient – just deep-fry it naked.
This produces a wonderful blistered texture on the surface of the green beans - that make it a joy to eat.
IMPORTANT: Make sure you pat-down the beans completely dry after washing - any water will make alot of oil splatter when frying.
When is the oil ready?
Place in a wooden chopstick (or any wooden utensil) into the hot oil - and if you see lot of bubbles sizzling from it, it's ready.
How long should I fry?
Take the green beans out of the oil once the skin starts to blister (about 45 seconds to 60 seconds of frying).
If you fry for too long, the green beans will start to wilt and turn mushy.
Next, add in some of the leftover oil when sautéing the minced garlic.
Remember to turn off the heat once the minced garlic starts to brown. There’s still plenty of leftover heat in the pan for mixing and sautéing the fried green onions together.
If you end up making these chinese garlic green beans, tag us on IG with a pic of your dish – we love flipping through your pictures in the morning.
P.s. If you’re cooking alone, don’t get too bored. Consider listening to our latest podcast episode while you cook!
Bon Appetit ya’ll - get your stirfry face on!
Daniel out 🕺
- 3 Cups Fresh Green Beans (~1lb) (or Chinese Long Beans)
- 6-7 Garlic Cloves
- 2 Big Pinches Salt
Prep Green Beans
- Wash 3 cups of Fresh Green Beans. Pat them down dry COMPLETELY with a few paper towels (we want no moisture on them as we'll fry!)
- Grab a handful of the beans - line them up in the same direction. Use a knife and trim off the stems. Then cut the beans once more in half. Repeat for all the beans.
- Finely mince 6-7 cloves of garlic (go over the garlic pieces to get them into small pieces!)
Flash-Fry Green Beans
- Pour some neutral oil (vegetable oil) into a wok or pot. Just enough to submerge the beans.
- Once the oil is hot, carefully add in a handful of the green beans. Fry them for 45-60 seconds (or until the skins of the green beans start to blister). Take them out immediately and place onto a paper-towel lined plate. Fry all of the green beans.
- After frying, pour the leftover oil into another pot or container.
Make Garlic Green Beans.
- There will be some residual oil left in your wok or pot.
- Place it on a medium heat and add-in the finely minced garlic. (Feel free to add in a few dashes more of the leftover oil to help the garlic sauté.)
- Once the garlic pieces start to change color, turn off the heat. Add in the flash-fried green beans.
- Season with a 2 big pinches of salt. Taste and add more if needed.
- Stir-fry for a final 10-15 seconds.
- Plate and enjoy!!
These were great! I needed to dial back frying time from whatever I did. Lol. But I bet 45 seconds would be perfect. VERY solid instructions. Thank you.
Best din tai fung green bean recipe ever! Would you consider doing a recipe for their ginger mustard greens?
I've tried many, MANY and this is the best recipe/technique I have found yet, to mimic DTF's garlic green beans. THANK you.
Mele Howland says
Is there a way to fry these ahead of time and keep warm in low oven? Making for company and don't want to fry at last minute. They are awesome! Thanks.
Hannah D says
Hi! I am wanting to make these green beans tomorrow as a side. What would typically pair well with this?
Thanks as always