If you're bored of the same old green beans, then this recipe will be your new best friend. Inspired by Din Tai Fung green beans, these smothered garlic green beans are crispy, savory, and addictively delicious! They're perfect as a side dish, or even as part of a main course. So next time you're looking for something new to make with green beans, give this recipe a try!
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💭 Why you'll love this recipe
Din Tai Fung is a world-renowned Taiwanese restaurant chain specializing in xiaolongbao soup dumplings and noodles. Their actual recipe is a closely guarded secret, but this recipe is my attempt to recreate that classic dish.
- Out of the world flavors! The combination of garlic and green beans create a mouthwatering dish that is sure to please even the most discerning palate! Don't be fooled by the simplicity - this is a flavor explosion in every bite.
- It's versatile: This recipe can be easily adapted to your taste. If you want your green beans to be spicier, add chili oil or dried chili pepper flakes. If you want them to be more savory, add soy sauce. The possibilities are endless!
- It's quick and easy to make: Despite its complex flavor, this dish only needs four simple ingredients and is super easy to prepare. This recipe is perfect for busy weeknights or when you have unexpected guests over for dinner!
📋 Ingredients and notes
You'll only need four ingredients for this garlicky green beans recipe - green beans, salt, avocado oil and garlic cloves.
Notes and Variations
- Add more seasoning: I like my green beans quite simple, just garlic and salt! But you can also use ginger and soy sauce, or even chili oil!
- Swap the vegetables: You can add bok choy, cabbage or even asparagus instead of green beans!
- Add a dash of toasted sesame oil, peanut oil, rice vinegar or spicy Szechuan chili oil to add a more nutty flavor to the dish.
- Be generous with the garlic! I use a good amount (eight cloves of garlic) in this recipe, but you can adjust this so it can remain a family favorite!
- For a healthier version, without deep frying, you can use the air fryer! You'll get the same crunchy texture without much oil.
📖 Smothered garlic, Din Tai Fung inspired green beans!
First, wash the green beans and cut off the edges of the green beans. Make sure you dry the beans completely - otherwise, the water will make the oil splatter while dry frying!
Blanch green beans in boiling water (15-20 seconds). You can use salted water if you wish. Then, shock them by placing them in ice water to stop cooking. This will help retain the bright green color of the green beans.
Heat a small saucepan or wok (smaller is better because you’ll want to deep fry the green beans). Add oil to cover the beans. Heat to 350°F and then drop the beans in there. It should bubble and fry immediately. Fry until blistered.
This method is called dry frying - a method of deep frying, without breading or battering the vegetable. If you flash fry the green beans this way, it helps blister the string beans.
Drop them on a rack lined with paper towels to absorb excess oil.
In a different pan, add avocado oil and heat up over medium heat. Add chopped or minced garlic to hot oil. Fry for 15 to 30 seconds until fragrant.
Now toss the beans back in the pan with the garlic and toss them. Salt to taste. Serve hot!
👩🏽🍳FAQs for the Best Din Tai Fung Green Beans!
I have a couple of tips to make sure that your smothered garlic green beans turn out exactly the same each time!
Troubleshooting Tips
Green beans should be stored, unwashed, in the crisper drawer of your fridge. If they came in a bag, keep them in the same bag. If not, transfer them to a reusable bag before storing them in the fridge.
Dry frying means frying in oil without any batter or breading - so the surface of the food dries out. Make sure that the green beans are fully covered and use avocado oil (or similar oil with a high smoke point).
Yes, you can, but I don't recommend it. Fresh green beans taste much better in this recipe. If you do have to use frozen green beans, you'll have to first rinse them well, then thaw and dry them completely, and skip the blanching. Or else, the water will splatter while you're frying!
Yes, you can! I suggest blanching the green beans and then air frying at 375°F for about 8 minutes. Check that the green beans are tender, and if it's still tough, then air fry for two more minutes.
Blanching the green beans makes a huge difference to the color - they are much brighter, and a tad bit tender. So, I highly recommend that you do blanch the green beans before frying!
🍴 Serving and storage suggestions
I suggest serving this dish as soon as it's done frying! I don't recommend storing this dish, or freezing this dish. It's super quick to make fresh, so I suggest doing it right as you need to serve it.
If you like this recipe, check out my other easy side recipes:
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Smothered Garlic Green Beans
Ingredients
- 4 cups green beans, ends trimmed and halved
- 8 cloves garlic, minced
- 6 tablespoons avocado oil, divided
- ¼ teaspoon salt
Instructions
- Blanch 4 cups of green beans in boiling water (15-20 seconds) and then shock them by placing them in ice water to stop cooking. Then, pat them dry with a paper towel thoroughly after the ice bath!Note: If you don't dry properly, the water could splatter in the oil - this can be dangerous. So please make sure to dry properly!
- Heat a small saucepan or wok (smaller is better because you’ll want to deep fry the green beans). Add ⅓ cup of oil or as much as needed to completely cover the beans. Heat to 350F and then drop the beans in there. It should bubble and fry immediately. Fry for 30 - 60 seconds until they are blistered. Drop them on a rack lined with a paper towel to absorb excess oil.
- In a different pan, add ½ to 1 tablespoon of avocado oil and then add minced or chopped garlic to the hot oil. Fry them up for 15 to 30 seconds until fragrant.
- Now toss the beans back in the pan with the garlic and toss them. Salt to taste. Serve hot!
Video
Notes
- Make sure you wash and dry the green beans well. Otherwise, the water in the water in the green beans will splatter when it hits the hot oil.
- Fry them in batches! You don't want to overcrowd since that reduces the oil temperature. This, in turn, will result in oily beans. No one wants that!
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