Description

Din Tai Fung’s garlic green beans are a beloved side dish known for their crisp texture and rich garlic flavor. Here’s how you can recreate this delightful dish at home:

Ingredients

Units Scale

1 pound fresh green beans, washed and trimmed to 3-inch pieces
15 cloves garlic, finely minced
1/2 teaspoon kosher salt (adjust to taste)
1/4 teaspoon white pepper
1/4 teaspoon MSG or chicken bouillon powder (optional)
Neutral oil (such as avocado, canola, or vegetable oil) for frying

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Instructions

Prepare the Green Beans:
- After washing, thoroughly dry the green beans to prevent oil splatter during frying.
- Trim the ends and cut them into approximately 3-inch lengths.
Flash-Fry the Green Beans:
- In a deep pan or wok, add about 1 inch of neutral oil.
- Heat the oil to 375°F (190°C). It’s advisable to use a thermometer to maintain the correct temperature.
- Carefully add a handful of green beans into the hot oil, ensuring not to overcrowd the pan.
- Fry for about 45-60 seconds until the skins blister. Over-frying can lead to soggy beans.
- Remove the beans and place them on a paper towel-lined plate to drain excess oil.
- Repeat the process until all beans are fried.
Sauté with Garlic:
- Remove the frying oil, leaving about 2 tablespoons in the pan.
- On medium heat, add the minced garlic to the pan. Sauté for 1-2 minutes until fragrant and lightly golden. Avoid browning the garlic.
- Return the fried green beans to the pan.
- Season with kosher salt, white pepper, and MSG or chicken bouillon powder if using.
- Toss everything together for about a minute to ensure the beans are well-coated and heated through.
Serve:
- Transfer the garlic green beans to a serving plate and enjoy them warm.

Notes

Oil Temperature: Maintaining the oil temperature between 350°F and 375°F is crucial. If the temperature drops too low, the beans may absorb more oil and become greasy.
Alternative Cooking Method: For a lighter version, you can air-fry the green beans. Toss them with a small amount of oil and air-fry at 350°F (175°C) for 5-7 minutes until they blister. Then, sauté with garlic and seasonings as described above