Description
Din Tai Fung Green Beans is a popular Chinese appetizer featuring crisp, flash-fried green beans tossed with fragrant garlic, salt, and pepper. This recipe delivers perfectly crunchy green beans with a savory, aromatic finish, inspired by the famous Taiwanese restaurant’s iconic dish.
Ingredients
Scale
Green Beans
- 1 lb. Fresh Green Beans (trimmed)
Frying Oil
- 1 quart Oil (canola, vegetable, or avocado)
Seasoning & Aromatics
- 6 to 8 cloves Garlic (minced)
- 1/2 teaspoon Kosher Salt
- 1/4 teaspoon Pepper
Instructions
- Prepare the Green Beans: Rinse the green beans thoroughly and dry them completely to avoid dangerous oil splatter when frying. Trim off the ends and cut the beans into evenly sized pieces about 3 inches long to ensure even cooking.
- Heat the Oil for Flash Frying: Pour about 1 inch of neutral oil (approximately 1 quart) into a shallow pan and heat it over medium-high heat until the temperature reaches 375°F. This high heat is essential for quick frying that results in crispy beans.
- Flash Fry the Green Beans: Fry the green beans in small batches for 1 minute each, making sure the oil temperature does not fall below 325°F. Avoid overcrowding the pan, as a drop in temperature will cause beans to steam, resulting in soft and oily beans rather than crisp.
- Drain the Beans: Remove fried green beans from the oil and transfer them to a paper towel-lined plate to drain excess oil, keeping them crisp and light.
- Sauté the Garlic: In a separate pan or wok, add 2 tablespoons of the reserved frying oil and heat it over medium-low heat. Add the minced garlic and cook for 1-2 minutes until fragrant and lightly golden, but be careful not to brown it to avoid bitterness.
- Combine and Season: Return the drained green beans to the pan with the garlic. Add kosher salt and pepper to taste. Increase the heat to high and stir-fry everything together for 1-2 minutes until the flavors meld and the beans are heated through.
- Serve: Serve immediately while hot to enjoy the crispy texture and garlicky aroma at their best.
Notes
- Dry green beans thoroughly before frying to prevent dangerous oil splattering.
- Maintain oil temperature between 325°F to 375°F for crisp, non-greasy beans.
- Fry green beans in small batches to ensure hot oil and avoid sogginess.
- Do not overcook garlic; lightly golden is ideal to prevent bitterness.
- Use a neutral oil with a high smoke point such as canola, vegetable, or avocado oil for frying.
- Serve immediately for best texture and flavor.
