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.

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% Daily Values based on a 2,000 calorie diet

Step 1

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.

Step 2

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.

Step 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.

Step 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.

Step 5

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.

Step 6

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.

Step 7

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

Step 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.)

Step 9

Serve hot with rice.

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