Tender green beans, garlic, soy sauce, and a kiss of chili make this Din Tai Fung Green Beans Recipe quick, easy, and insanely delicious!
You ever get hit by a craving that won’t quit? Like, it haunts you at random moments—while you’re folding laundry or stuck in traffic—and suddenly you need that exact dish? That’s me with Din Tai Fung’s green beans. I had them once during a spontaneous dinner date (we weren’t even hungry, but somehow still ordered half the menu), and those beans… oh, they were life-changing. Crispy. Garlicky. Just the right amount of salty with a tiny kick. They made everything else on the table fade into the background, and I found myself thinking: I could eat a plate of these and nothing else. And I totally did.
Ever since, I’ve been on a mission to recreate that magic at home. After a few too-many batches (some overcooked, some under-salted), I’ve finally landed on a Din Tai Fung Green Beans Recipe that nails it. And now? I’m sharing it with you because everyone deserves a plate of these little green gems.
Why You’ll Love This Din Tai Fung Green Beans Recipe?
Okay, let’s get real. Sometimes side dishes are… meh. They just sit there, you pick at them, and move on to the good stuff. Not these babies. This Din Tai Fung Green Beans Recipe is the dish people fight over. Trust me. I’ve seen it happen at my dinner table. And here’s why they’re so special:
- They’re crispy on the outside, but still tender inside. No soggy beans here, thank you very much.
- Loaded with garlic—because there’s no such thing as too much garlic, right?
- Sweet, salty, spicy (if you want them spicy), and totally addictive.
- You can whip them up in about 20 minutes, tops.
- They make you feel like a rockstar in the kitchen. And that’s always a good time.
Ingredient Notes:
I’m a firm believer in simple ingredients doing big things. These are easy to find and even easier to throw together.
- Green Beans: Fresh is key. You want them snappy, not floppy. If you can’t snap them in half with a little snap sound? Keep looking.
- Vegetable Oil: We’re shallow frying, so you need enough to make ‘em crispy. No skimping!
- Butter: Adds that rich, glossy finish. Or go vegan and use extra oil. Your call.
- Garlic: Five cloves. Minimum. I don’t make the rules.
- Chili Pepper Flakes: Totally optional, but I love that little kick. You?
- Salt + Sugar: Balance, baby. You want that perfect sweet-salty vibe.
- Soy Sauce: Use regular or light soy sauce—dark soy makes things weirdly sweet and murky. Not the look we’re going for.
How To Make Din Tai Fung Green Beans?
Step 1: Dry Those Beans Like a Boss
Seriously, this step makes all the difference. If there’s water on them, they’ll splatter like crazy in hot oil. I lay mine on a wire rack and hit ‘em with a hairdryer (yep, true story). Or you can pat them down with paper towels like a normal person. Up to you.
Step 2: Heat Your Oil
Pour about a cup of vegetable oil into your wok or big frying pan. Heat it up until it’s hot hot—around 375°F if you’re a thermometer kind of person. I usually just drop in a bean to test it. If it sizzles like crazy, you’re good.
Step 3: Fry in Batches
Don’t overcrowd the pan—this isn’t a green bean mosh pit. Fry half at a time for about 2-3 minutes. You want them wrinkled and slightly blistered, but still bright green. Take them out, drain on paper towels, and repeat with the second batch.
Step 4: Make the Garlic Sauce
Drain off most of the oil (save it for later if you’re thrifty), leaving just a bit behind. Melt your butter (or oil), toss in that glorious minced garlic, and stir for 30 seconds. Then in go your chili flakes, sugar, salt, and soy sauce. Give it all a quick stir until it smells amazing (because it will).
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Step 5: Toss Everything Together
Beans go back in. Toss them fast so they get coated in all that saucy goodness. Don’t dawdle—you don’t want them to overcook and go limp. Limp beans are the worst.
Step 6: Serve Immediately (With or Without Chopsticks)
Get them on a plate and to the table stat. Bonus points if you serve them with steamed rice. Or just eat them straight from the wok. I’ve done both. No shame.
Storage Options:
These are best eaten fresh, but if you do have leftovers? Pop them in an airtight container and stash in the fridge. They’ll keep for about 3 days. Reheat them in a hot pan to bring back some crisp. Microwave? Meh. If you must.
Variations and Substitutions:
Want to change things up? Here are a few ideas:
- Vegan Version: Skip the butter. More oil does the job just fine.
- More Spice: Add extra chili flakes or a splash of chili oil.
- Less Salt: Use low-sodium soy sauce if you’re watching your sodium.
- Try Other Veggies: This method works with asparagus or snap peas too!
- Double Garlic: Just because. You know you want to.
What to Serve with Din Tai Fung Green Beans?
- Steamed Jasmine Rice: Classic. You can’t go wrong.
- Dumplings: Channel your inner Din Tai Fung and go full spread.
- Grilled Tofu: For a light, balanced meal.
- Noodles: Garlic green beans + noodles = happy tummy.
Frequently Asked Questions:
Can I bake instead of fry?
You can roast them at 425°F until wrinkly, but they won’t get that authentic crisp. Still good, though!
What’s the best oil for frying?
Vegetable or canola oil works great. Neutral flavor, high smoke point—exactly what you want.
Are these spicy?
Only if you add chili flakes! Totally customizable. You do you.
There you go—your very own Din Tai Fung Green Beans Recipe, right in your kitchen. Crispy, garlicky, and 100% addictive. I hope you give them a go. And if you do? Drop a comment or tag me. I love seeing your creations—messy kitchen and all.
Can’t wait to hear what you think!
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Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Din Tai Fung Green Beans Recipe
Ingredients
- 1 pound fresh green beans
- 1 cup vegetable oil for frying
- 1 tablespoon unsalted butter or substitute with vegetable oil for a vegan option
- 5 cloves garlic peeled and minced
- ½ teaspoon red chili pepper flakes optional
- ½ teaspoon salt
- 1 teaspoon granulated sugar
- 1 teaspoon soy sauce regular or light soy sauce; do not use dark soy sauce
Instructions
Prepare the Green Beans:
- Rinse and trim both ends of the green beans. Pat them completely dry using a clean kitchen towel. Alternatively, you may place the green beans on a wire rack to air-dry or use a fan to expedite the drying process. It is important that the beans are dry to prevent oil splatter when frying.
Heat the Oil:
- In a wok or large skillet, pour in 1 cup of vegetable oil. Heat the oil over medium-high heat until it reaches 375°F (190°C).
Fry the Green Beans:
- Add half of the green beans to the hot oil. Fry for 2 to 3 minutes or until the green beans are wrinkled on the surface but still vibrant in color. Remove them from the oil using a slotted spoon and place them on a paper towel-lined plate to drain excess oil. Repeat with the remaining green beans.
Drain Excess Oil:
- Once frying is complete, carefully pour the oil from the wok into a heat-safe container, leaving a small amount (approximately 1 to 2 teaspoons) in the pan for stir-frying.
Prepare the Garlic Sauce:
- In the same wok, melt 1 tablespoon of unsalted butter over medium heat. Once melted, add the minced garlic and sauté for approximately 30 seconds until fragrant. Add the red chili pepper flakes (if using), salt, sugar, and soy sauce. Stir to combine and cook for an additional 30 seconds.
Toss the Green Beans:
- Return the fried green beans to the wok. Gently toss them in the garlic sauce for about 30 seconds, ensuring they are evenly coated. Take care not to overcook at this stage to maintain their crisp texture.
Serve:
- Transfer the green beans to a serving platter. Serve immediately as a side dish, preferably with steamed rice or your favorite main course.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
