Din Tai Fung Green Beans Recipe
Crispy, blistered green beans tossed with garlic, soy sauce, and a touch of butter, inspired by the famous Din Tai Fung restaurant dish. Ready in just 20 minutes and perfect as a savory side.
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Servings: 2 people
Ingredients
- 1 lb fresh green beans trimmed
- 1 cup vegetable oil for frying
- 1 tablespoon butter or vegetable oil for vegan option
- 5 cloves garlic peeled and finely minced
- ½ teaspoon chili pepper flakes optional
- ½ teaspoon salt
- 1 teaspoon granulated sugar
- 1 teaspoon soy sauce regular or light soy sauce; do not use dark soy sauce
Instructions
- Wash the green beans and trim both ends. Dry thoroughly using paper towels or a clean kitchen towel to prevent oil splattering during frying.
- Heat the vegetable oil in a wok or deep skillet over medium-high heat until the oil reaches approximately 375°F (190°C).
- Fry the green beans in two batches. Add half of the beans to the hot oil and fry for 2 to 3 minutes, or until the skins blister and wrinkle slightly. Remove using a slotted spoon and drain on a paper towel-lined plate. Repeat with the remaining beans.
- Carefully pour most of the oil from the wok into a heat-safe container, leaving a small amount of residual oil in the pan.
- Reduce heat to medium and add the butter to the wok. Once melted, add the minced garlic and cook for approximately 30 seconds, stirring constantly, until fragrant.
- Stir in the chili pepper flakes (if using), salt, sugar, and soy sauce. Cook for 30 seconds until well combined.
- Return the fried green beans to the wok and toss gently to coat evenly with the garlic sauce. Stir-fry for an additional 30 seconds only.
- Immediately transfer to a serving plate and serve hot.
Notes
- Substitute regular soy sauce with certified gluten-free soy sauce or tamari.
- All remaining ingredients are naturally gluten free.
- Ensure oil used has not been cross-contaminated with gluten-containing foods.