Din Tai Fung Green Beans (Copycat) (VIDEO)

5 from 168 votes
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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!

Din Tai Fung Green Beans on a plate

Check out the Din Tai Fung Green Beans recipe video below!

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Raw ingredients for Din Tai Fung Green Beans

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.
Green Beans tossed with garlic and spices in a pan


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. ๐Ÿ™

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5 from 168 votes

Din Tai Fung Green Beans

Servings: 4
Prep: 10 minutes
Cook: 5 minutes
Green Beans tossed with garlic and spices in a pan
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, it's incredible easy to make with just a little technique!

Ingredients 

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. Sautรฉ 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

Green beans – 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.
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 and make your green beans soggy and oily.ย 
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 and oily.ย 

Nutrition

Calories: 52kcalCarbohydrates: 12gProtein: 3gFat: 0.3gSaturated Fat: 0.1gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.01gSodium: 299mgPotassium: 285mgFiber: 3gSugar: 4gVitamin A: 783IUVitamin C: 17mgCalcium: 63mgIron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Side Dish
Cuisine: Chinese
Tried this recipe?Mention @cj.eats_ or tag #cjeatsrecipes!

About CJ

Iโ€™m a third generation Chinese-American home cook who has always loved cooking & eating! Welcome to my food blog, where you can find trusted, tested, easy & approachable recipes for the everyday home cook that taste delicious! I am so glad you're here!

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118 Comments

  1. 5 stars
    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

  2. 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 wasnโ€™t sure if I can fry the green beans ahead of time. Thanks you.

    1. 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!

  3. 5 stars
    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

    1. 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!