Every time I’ve gone to Din Tai Fung, I can’t resist ordering their famous garlic green beans. They’re crisp, garlicky, and somehow taste way fancier than a plate of veggies has any right to. The only catch? They’re pricey for something so simple. After one too many $16 plates, I decided I had to figure out how to recreate them at home.
After a few tries in my kitchen, I realized the secret isn’t in complicated ingredients — it’s all about technique. Once you get the oil temperature right and know exactly how long to cook the beans, you’ll end up with that same restaurant-style snap and flavor for a fraction of the cost.
Why You’ll Love These Garlic Green Beans
- Restaurant flavor, homemade price – These taste just like the ones at Din Tai Fung, but you can make a big batch at home without the hefty bill.
- Crisp but tender – The quick-fry method gives the beans a vibrant green color, tender bite, and that irresistible blistered skin.
- Garlic lovers’ dream – Instead of browning the garlic, you just sauté it long enough to perfume the beans without turning bitter.
- Easy enough for weeknights – With only a handful of ingredients, this side dish is done in minutes.
I first tested this on a weeknight alongside fried rice, and my family finished the beans before touching anything else on the table. That’s when I knew I’d nailed it.
What You’ll Need
These are all pantry basics — nothing fancy or hard to track down:
- Green beans – Washed, trimmed, and cut to about 3 inches. Keeping them similar in size makes sure they cook evenly.
- Garlic – Fresh cloves, finely minced. You want just enough cooking time to release the aroma, not to brown it.
- Salt and white pepper – White pepper gives that subtle, peppery kick you’ll often taste in Chinese restaurant cooking.
- MSG or chicken bouillon powder – Optional, but this really helps mimic the restaurant flavor. I often keep MSG on hand for recipes like this.
- Neutral oil – Avocado, canola, or vegetable oil all work. I skip olive oil here because the flavor is too strong and it doesn’t handle high heat as well.
Step-by-Step Method
- Heat your oil – The most important step. You’ll want it at 325–350°F. I like using a thermometer, but if you don’t have one, drop in a small piece of bean. If it sizzles right away, you’re good.
- Quick-fry the beans – Fry the green beans in hot oil for no more than 1 minute. This keeps them bright green, tender, and lightly blistered without going soggy. Work in batches if needed so the temperature doesn’t drop.
- Drain – Transfer to a paper towel–lined plate to remove excess oil.
- Finish with garlic and seasonings – In a clean pan, add just a touch of oil and gently sauté the garlic until fragrant. Toss in the green beans, sprinkle with salt, white pepper, and MSG or bouillon powder, and stir to coat.
That’s it — simple but powerful.
Tips From My Kitchen
- Timing is everything – Overcooking is the fastest way to end up with limp beans. Stick to 1 minute or less in the oil.
- Small batches win – If you overcrowd the pan, the oil cools down too much, leaving you with oily beans. I usually fry 2 handfuls at a time.
- Garlic control – Don’t walk away when the garlic hits the pan. It only takes a few seconds to go from fragrant to burnt.
- Skip the wok if you want – While a wok is traditional, I’ve used a deep skillet and it worked just as well.
How to Serve These
These beans are perfect as a side for any Chinese-style meal. I usually put them on the table with fried rice, noodles, or dumplings, but honestly, I’ve eaten a whole plate of them as a snack. They reheat surprisingly well in a hot skillet, too — just a quick toss to bring the garlic back to life.
If you’re hosting, these make an impressive yet simple side that balances heavier dishes. I once served them at a dinner party with honey soy chicken and steamed jasmine rice, and everyone asked for the recipe.
FAQs
Do I need MSG?
Not at all, but it does give that authentic restaurant taste. Chicken bouillon powder is a good alternative.
Can I use frozen green beans?
Fresh is best here, since frozen beans release too much water and won’t blister properly.
Can I air fry instead of deep fry?
You can — toss the beans with a light coat of oil and air fry until blistered, then finish with garlic and seasonings on the stovetop. The texture is slightly different, but still delicious.
Din Tai Fung Green Beans
These garlicky green beans are my favorite thing to order at Din Tai Fung — but instead of paying restaurant prices, you can make them at home in minutes. Lightly fried until tender-crisp and tossed with fragrant garlic and seasonings, they’re a simple yet irresistible side dish that pairs with just about anything.
Ingredients
- 1 pound green beans, trimmed into 3-inch pieces
- 15 cloves garlic, finely minced
- ½ teaspoon kosher salt (adjust to taste)
- ¼ teaspoon white pepper
- ¼ teaspoon MSG or chicken bouillon powder
- Neutral oil, for frying (about 1 inch deep in a pan)
Instructions
- Pat the green beans completely dry after washing and trimming — this keeps the hot oil from splattering.
- Heat about an inch of neutral oil in a wide pan to 375°F. Working in small batches, fry the beans for about 1 minute, just until bright green and slightly blistered. Make sure the oil temperature stays between 325°F and 375°F. Drain beans on a paper towel-lined plate.
- In a clean pan or wok, add 2 tablespoons of the reserved frying oil. Gently sauté the minced garlic over low heat for 1–2 minutes, stirring often, until pale golden and fragrant (but not browned).
- Return the fried green beans to the pan. Season with salt, white pepper, and MSG or bouillon. Toss everything together until the beans are coated in the garlicky mixture.
- Serve hot as a restaurant-style side dish.
Notes
- Keep the green beans around 3 inches long for even cooking.
- Do not fry for more than 1 minute or the beans will turn soggy.
- If your oil temperature dips below 325°F, fry in smaller batches so they crisp instead of absorbing oil.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 88Total Fat 4gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 3gCholesterol 0mgSodium 190mgCarbohydrates 13gFiber 4gSugar 4gProtein 3g
Leafyplated.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although Leafyplated.com attempts to provide accurate nutritional information, these figures are only estimates.
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