Din Tai Fung Green Beans

Green Beans tossed with garlic and spices in a pan

5 from 168 votes

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!

Prep Time10

Cook Time5

Course: Side Dish

Cuisine: Chinese

Servings:

Author: Chris Joe

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

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.

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.

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