These delicious smothered garlic green beans are inspired by Din Tai Fung's green beans. Vegan, gluten-free and made with just four ingredients, this dish is a family favorite!
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!
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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!