Din Tai Fung Green Beans

This 20 minutes recipe teaches us how to make the popular Chinese dish – Din Tai Fung green beans.

These green beans are so tender, crispy, and savory! Make sure you have an ample supply of hot steamed rice on hand because this dish pairs incredibly well with it.

Some tips for making Din Tai Fung Green Beans at home:

Din Tai Fung’s famous Sautéed String Beans with Garlic is $15.50 on Grubhub. However, if you either wish to save money or there’s no Din Tai Fung restaurant in your area, you’re in luck because I have a recipe that will allow you to recreate this dish at home!

With just a few simple tips, you can enjoy this tasty and satisfying dish whenever you like.

1. Dry the green beans completely

Always make sure you wash and thoroughly dry the green beans before deep frying. Moisture on the surface of the green beans can cause oil to splatter, which is not only messy but also a potential safety hazard.

I usually like to lay the green beans in a single layer on a cooling rack (or cutting board) and use a hair dryer to blow dry them. You can also pat them dry with some kitchen towel.

2. Deep frying vs Stir frying

Why do restaurant-sold green beans always taste better than homemade ones? Because they always deep fry the beans.

When green beans are deep-fried, the high heat causes the moisture inside to turn into steam, creating a crispy and crunchy texture on the outside. In contrast, when green beans are stir-fried, they may become soft and tender but not as crispy.

However, it’s important to note that deep-frying green beans also comes with some drawbacks, such as added calories and fat, as well as potential health risks associated with consuming too much fried food. Therefore, it’s recommended to enjoy deep-fried green beans in moderation as an occasional treat.

3. Air fried green beans

Air frying could be a healthier alternative to deep-frying, as it requires less oil and can keep the crispy texture of the green beans.

If you have an air fryer, you can toss 1 lb green beans with 2 tbsps of olive oil, 5 cloves of minced garlic, 1/2 tsp of salt, ½ tsp chili pepper flakes, 1 tsp of sugar, and 1 tsp soy sauce in the basket until well coated, then air fry the green beans at 375°F for 10 minutes.

4. Oil Temperature for frying green beans

To make the most restaurant-style satisfying green beans, you may still need to deep fry them.

For 1 pound of fresh green beans, I’d use 1 cup of vegetable oil and fry the beans in 2 to 3 batches.

To deep fry the green beans, we need to heat up the oil until it reaches about 375°F. You can use a food thermometer. Or you can test the oil temperature with a wooden/bamboo chopstick.

Dip the tip of one chopstick into the oil. Make sure that the chopstick is dry and clean. If the oil is hot enough, small bubbles should rise continuously around the chopstick.

To ensure that the green beans come out crispy and not soggy, it’s important not to over-fry them. Typically, after about 2 to 3 minutes of deep frying, you will notice the surface of the beans starting to wrinkle. This is a sign that they are ready to be removed from the oil. Use a slotted spoon to remove the green beans from the oil and onto a plate lined with paper towels to drain any excess oil.

5. Can I reuse the leftover oil?

After using oil for deep frying green beans, it is possible to reuse the oil, but it’s important to do so with caution and under the right conditions to ensure food safety and quality. Here are some general guidelines for reusing oil:

1. Strain the oil: After deep frying the green beans, strain the oil through a fine-mesh strainer or cheesecloth to remove any food particles.
2. Store the oil: Store the oil in a clean, airtight container in a cool, dark place away from heat and light. You can just keep it in the fridge. 
3. Check the oil: Before reusing the oil, check it for signs of spoilage, such as a rancid smell or taste, or a cloudy or foamy appearance. If the oil looks or smells off, it’s best to discard it.
4. Reuse the oil: When reusing the oil, be aware that each time it is used, it may make your food looks brown and become less effective at frying. It’s recommended to use the oil for no more than twice before discarding it.

6. Butter, garlic, and chili pepper substitutions

Din Tai Fung green beans is famous for its garlic savory taste. So make sure you chop at least 5 cloves of fresh garlic, the more garlic the tastier. You can also use ½ tsp of garlic powder as a substitute for fresh garlic.

To enhance the flavor and richness of my stir fried green beans, I like to include butter and chili pepper flakes as additional ingredients. Butter, with its smooth, creamy texture and nutty, savory taste, can complement the natural sweetness and crunch of green beans. However, if you prefer, you can substitute the butter and chili pepper flakes with the same amount of olive oil and black pepper.

EQUIPMENT you will need:

• Wok or frying pan (See how to season a wok here.)
• hair dryer (optional)
• Slotted spoon

INGREDIENTS List  

• 1 lb green beans
• 1 cup vegetable oil
• 1 tbsp butter (Or use 1 tbsp of vegetable oil instead for vegan adaptation.)
• 5 cloves garlic (Peeled and minced)
• ½ tsp chili pepper flakes (optional if you don’t like spicy food)
• ½ tsp salt
• 1 tsp sugar
• 1 tsp soy sauce (regular soy sauce or light soy sauce. Do not use dark soy sauce.)

Step-by-step INSTRUCTIONS 

1. Wash and trim the two ends of the green beans, dry them completely with a hair dryer or some kitchen paper to prevent oil splattering.

2. Add 1 cup of vegetable oil to a wok/frying pan, use medium high heat to bring the oil to 375°F. Reduce heat to medium.

• Note: To deep fry the green beans, we need to heat up the oil until it reaches about 375°F.You can use a food thermometer. Or you can test the oil temperature with a wooden/bamboo chopstick. Dip the tip of one chopstick into the oil. Make sure that the chopstick is dry and clean. If the oil is hot enough, small bubbles should continuously form around the chopstick.

3. Add half of the green beans to the wok, deep fry the green beans for 2 to 3 minutes until the beans are wrinkled on the surface. Do not deep fry for more than 3 minutes, otherwise the green beans will turn too soft and mushy.

4. Use a slotted spoon to remove the green beans from the oil, place them on a paper towel-lined plate to drain off any excess oil. Repeat with the rest half of the green beans.

5. Once all the green beans have been deep fried, pour the oil from the wok to a heat-resistant bowl. It’s ok to have a little bit of residual oil left in the wok. You don’t need to rinse or wipe the wok.

6. In the same wok, heat 1 tbsp of butter (or vegetable oil) over medium heat until fully melted. Add the minced garlic and stir-fry for 30 seconds.

7. Add the chili pepper flakes (optional), sugar, salt, and soy sauce, stir-fry for 30 seconds until well combined.

8. Add the fried green beans to the wok, toss or stir fry for 30 seconds until they are evenly coated with the sauce. Quickly transfer to a serving plate. (Do not cook the green beans for too long in this step, otherwise you may burn the sauce or get some mushy green beans.)

9. Serve hot with rice.

And that’s it! You now have a delicious and authentic Din Tai Fung Green Beans dish that you can enjoy with your family and friends.

This recipe is perfect for a dinner party or a cozy night in, and it’s sure to impress your guests with its unique and irresistible flavors. So why not give it a try today?

My other vegetable recipes you will also enjoy: