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These Din Tai Fung green beans are crispy, blistered, and tossed with fresh garlic just like the famous restaurant version. A Chinese vegetable side dish that pairs perfectly with dumplings, noodles, or rice. The best copycat Din Tai Fung garlic green beans recipe!
I am a huge Din Tai Fung fan! If I am ever in a city with a Din Tai Fung restaurant, I am most likely booking a reservation. I have been to Din Tai Fung restaurants in New York City, Los Angeles, Portland, Anaheim, and even Tokyo, Japan. My daughter even went to the original location in Taiwan. We love it!
I have a big list of what we have tried and we rank them in order of how much we love them. Green beans are one of my top 3 favorite items to order at Din Tai Fung. Just for the record — the other two are the chocolate mochi dumplings with sea salt cream and the spicy chicken wontons.
The green beans are super simple but are the most craveworthy, addicting green beans I have ever tasted! So, I set out to make them at home so we can have a dupe of the famous Din Tai Fung green beans. This isn’t an official recipe but they taste just like them! A big shout out to CJ Eats Recipes, who created a recipe for them and I just adapted the recipe by making a few small changes.
I recipe tested these several times to get them just right and I am going to share all of my tips with you. We are OBSESSED with these and after making them several times, my husband said to me, “you need to get this recipe on Modern Honey stat.”
Why You Will Love this Recipe:
Do you want to know how to cook the famous Din Tai Fung green beans at home? They are easier than you think!
Restaurant copycat at home: Tastes just like Din Tai Fung. This is one of the most ordered items on their menu. They are famous for good reason!
Simple ingredients: Only a handful of cheap ingredients that are readily available.
Perfect texture: Crispy, blistered green beans with crunchy garlic contribute to the stand-out addicting flavor!
Ingredients:
- Green Beans: Fresh green beans fry up blistered, creating the signature crunchy texture. I just suggest cutting off the ends and cutting them into 3-inch pieces if you want them smaller.
- Neutral Oil: Needed for frying! I suggest using canola, vegetable, or avocado oil for a clean flavor.
- Garlic Cloves: Minced or thinly sliced garlic becomes golden and crispy. Don’t overcook the garlic or it can burn.
- Salt: Enhances and balances the savory flavors.
- Black Pepper: Adds a subtle kick without overpowering the dish.
I didn’t want to add MSG to my green beans but that is an option. If so, I suggest adding 1/4 teaspoon or chicken bouillon powder. I found the garlic added enough flavor for me.
How to make Copycat Din Tai Fung Green Beans:
Rinse the green beans thoroughly and dry them completely to avoid oil splatter. Trim off the ends and cut the beans into evenly sized pieces about 3 inches long.
Pour about 1 inch of neutral oil (roughly 1 quart) into a shallow pan and heat over medium-high until the oil reaches 375°F. Fry the green beans in small batches for 1 minute, making sure the oil temperature does not fall below 325°F. The goal is to flash fry the green beans.
If the oil temperature drops too low, the beans will turn soft, oily, soggy. It is important to cook in small batches since overcrowding the pan drops the oil temperature too quickly and steams the green beans instead of frying them. Smaller batches = hotter oil = crisp beans. Remove the beans once fried and transfer them to a paper towel–lined plate to drain.
In a pan or wok, add 2 tablespoons of the reserved frying oil and heat over medium-low. Add the minced garlic and cook for 1–2 minutes, just until fragrant and lightly golden—do not let it brown. Return the green beans to the pan, season with salt and pepper to taste. Increase the heat to high and stir-fry for 1–2 minutes until everything is mixed together. Serve immediately.
Why fry for only 1 minute?
Green beans cook quickly. Frying longer than 1 minute:
- Allows moisture to escape
- Makes the beans absorb oil
- Results in a greasy texture
High heat + short cooking time = crisp exterior and tender interior.
Why using a thermometer matters when flash frying:
A thermometer is the most important tool for this recipe.
Ideal oil temperature:
- Target: 375°F
- Absolute minimum: 325°F
What happens without one?
- Oil that’s too cool makes the beans greasy and limp
- Oil that’s too hot can burn them before they cook properly
Because green beans release moisture as they fry, the oil temperature can drop fast. A thermometer lets you:
- Monitor real-time temperature changes
- Adjust heat quickly
- Keep every batch consistent
This single step is what separates restaurant-quality green beans from oily ones.
What should I serve these green beans with?
They pair perfectly with spicy wonton dumplings, fried rice, peanut noodles, or other Chinese-inspired dishes. I have another Din Tai Fung copycat recipe for Spicy Wontons, that would be delicious with this recipe.
Frequently Asked Questions (FAQ’s):
Deep frying gives the authentic Din Tai Fung texture, but you can try air frying or pan-searing as a lighter alternative. You might not get the same crunchy texture.
This usually happens if the oil isn’t hot enough or the beans weren’t dried well. I recommend to work in batches for frying so the oil stays hot.
Yes! While not traditional, a splash of soy sauce or chili oil is delicious.
Not recommended. Frozen beans contain excess moisture and will not fry properly, even if thawed.
More Asian Dishes:
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Din Tai Fung Green Beans
Ingredients
- 1 lb. Fresh Green Beans (trimmed)
- 1 quart Oil (canola, vegetable, or avocado)
- 6 to 8 cloves Garlic * (minced)
- 1/2 teaspoon Kosher Salt
- 1/4 teaspoon Pepper
Instructions
- Rinse the green beans thoroughly and dry them completely to avoid oil splatter. Trim off the ends and cut the beans into evenly sized pieces about 3 inches long.
- Pour about 1 inch of neutral oil (roughly 1 quart) into a shallow pan and heat over medium-high until the oil reaches 375°F. Fry the green beans in small batches for 1 minute, making sure the oil temperature does not fall below 325°F. The goal is to flash fry the green beans.
- If the oil temperature drops too low, the beans will turn soft, oily, soggy. It is important to cook in small batches since overcrowding the pan drops the oil temperature too quickly and steams the green beans instead of frying them. Smaller batches = hotter oil = crisp beans. Remove the beans once fried and transfer them to a paper towel–lined plate to drain.
- In a pan or wok, add 2 tablespoons of the reserved frying oil and heat over medium-low. Add the minced garlic and cook for 1–2 minutes, just until fragrant and lightly golden—do not let it brown. Return the green beans to the pan, season with salt and pepper to taste. Increase the heat to high and stir-fry for 1–2 minutes until everything is mixed together. Serve immediately.
Notes
Nutrition information is automatically calculated, so should only be used as an approximation.
