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These Din Tai Fung Green Beans are loaded with garlic and everyone’s favorite side dish when I go to the restaurant. The only problem is they are SO expensive at $16 per plate! Here’s an authentic copycat recipe that you can use to make them at home for a fraction of the cost! The best part is, Din Tai Fung Green Beans are incredible easy to make with just a little technique!
Check out the Din Tai Fung Green Beans recipe video below!
Ingredients You’ll Need to Make the Din Tai Fung Green Beans
Luckily, you won’t need many ingredients to make Din Tai Fung Green Beans! These are probably items you already have in your pantry. Here is what you’ll need:
- green beans, washed and trimmed – I like to keep them to about a 3″ length. You want to ensure the sizes are even so that they cook evenly in the oil.
- garlic – I give them a fine mince – we do not want to brown the garlic; we only want to release the aroma into the green beans.
- kosher salt (to taste)
- white pepper
- MSG or chicken bouillon powder
- neutral oil – My favorite neutral oil is avocado oil, but you can also use canola or vegetable oil! I don’t use olive oil when cooking Chinese food for two reasons: 1. It has a low burning point and 2. I find that the flavor profile does not usually go with the dish.
RECIPE TIPS
FRYING IN OIL
- TEMPERATURE IS KEY
- Do not let your frying oil drop below 325-350F when frying! I highly recommend you use a thermometer to keep an eye on the temperature. If you see it dropping below 325F, fry your green beans in batches. Frying at a low temperature will result in too much moisture (AKA SOGGY & OILY!)
- TIME IS KEY
- Make sure to cook them in oil for 1 minute MAX – if you cook them for longer than 1 minute, they will also become soggy & oily. 🙁
If you liked this Din Tai Fung Green Beans recipe, check out some of the most vegetable recipes on the blog!
If you tried this Din Tai Fung Green Beans or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the comments below!
Din Tai Fung Green Beans
Ingredients
- 1 lb green beans, washed and trimmed to 3" pieces
- 15 cloves garlic, finely minced
- 1/2 tsp kosher salt, to taste
- 1/4 tsp white pepper
- 1/4 tsp MSG, or chicken bouillon powder
Instructions
- Wash green beans and pat dry. Trim ends off green beans and cut them in half to about 3" equal sized pieces.
- Add 1" of neutral oil to a shallow pan and heat to 375F, fry in batches for 1 minute ensuring the oil does not drop below 325F. If the oil drops too low, you will get soggy green beans, so fry in smaller batches if this happens. Remove and drain on a paper towel.
- In a pan or wok, add 2 tbsp of the reserved frying oil and add the garlic. Sauté on low for 1-2 minutes. We want to release the aroma of the garlic to a pale golden color but not browned. Add back the green beans and season with white pepper, msg, and salt to taste.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Canola is a GMO weed derivative , sprayed with round up weed killer kills da weeds but not da GMO plant. ever hear of a canola nut fruit tree. there is none
You could also use avocado oil!
I made them by blanching the beans in salted water for 4 to 5 minutes, then placed them in iced water. Pat dry then cooked them and garlic with 4 tbs of avocado oil for 3 to 4 minutes. Added sea salt only and garlic powder. They are crisp even the next day.
That sounds incredible! I’ll have to try that way.
Doing trials for Thanksgiving dishes and I tried this recipe for my string beans. They came out excellent!!! I do have a question tho. Do you know if I can fry the green beans in advance (like the night before)? Trying to get as much prep work done for Thanksgiving meals and wasn’t sure if I can fry the green beans ahead of time. Thanks you.
Hi Jen! For this dish specifically, I wouldn’t recommend frying them the night before. They won’t have the same crisp and crunch that they do when they’re freshly fried, unfortunately. I’m so glad you loved them!
Tried this and actually healthier than the DTF version which is deep fried. Omitted the MSG tho because of being thirsty always after MSG in food!
@aceozski
But you kept the sodium chloride lololol?
Cooked in an inch of oil and cooked in 6 in of oil makes no difference in healthiness. Being thirsty after Chinese food is the result of the level of salt. Not a specific trait of monosodium glutamate. Cheers!
Ordered this a lot at DTF and glad I can make it at home!