Din Tai Fung Green Beans
These Din Tai Fung green beans are crispy, blistered, and tossed with fresh garlic just like the famous restaurant version. The best copycat Din Tai Fung garlic green beans recipe!
Servings: 5
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
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.
For extra garlic flavor, you can add more garlic cloves. I suggest 8-10 for more garlic flavor.
See the recipe post as to why it is important to use a thermometer.
Recipe adapted from CJ Eats Recipes - garlic changed from 15 cloves to 8. MSG is omitted.
