Din Tai Fung Green Beans
This 20 minutes recipe teaches us how to make the popular Chinese dish - Din Tai Fung green beans. These tender, crispy, and savory green beans are so satisfying to eat with rice and can be easily made in the comfort of your own kitchen.
Equipment
- Wok or frying pan
- hair dryer (optional)
- Slotted spoon
Ingredients
- 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.)
Instructions
- Wash and trim the two ends of the green beans, dry them completely to prevent oil splattering. 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.
- Add 1 cup of vegetable oil to a wok/frying pan, use medium high heat to bring the oil to 375°F (*See Note 1). Reduce heat to medium.
- 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.
- 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.
- Once all the green beans have been deep fried, pour the oil from the wok to a heat-resistant bowl (*See Note 2). 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.
- In the same wok, heat 1 tbsp of butter over medium heat until fully melted. Add the minced garlic and stir-fry for 30 seconds.
- Add the chili pepper flakes (optional), sugar, salt, and soy sauce, stir-fry for 30 seconds until well combined.
- 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.)
- Serve hot with rice.
Video
Notes
1. Oil temperature
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.2. 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:- Strain the oil: After deep frying the green beans, strain the oil through a fine-mesh strainer or cheesecloth to remove any food particles.
- 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.
- 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.
- 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.