I will show you how to make this delicious Din Tai Fung green beans recipe in an air fryer using only four things: garlic, salt, oil, and fresh string beans. Fresh green beans tossed in lots of minced garlic then air-fried to crispy, garlicky goodness!.
If you don’t have an air fryer yet, give my Chinese garlic green beans a try. It’s made on a stovetop and just as delicious!.
Din Tai Fung is a global Taiwanese restaurant famous for its Xiao long bao, or soup dumplings. The menu features many popular items, but the crispy garlic green beans are always a customer favorite. Here is what you need to make them:
Crunchy, blistered green beans covered in perfectly browned garlic – sound delicious? That’s the magic of Din Tai Fung’s famous garlic green beans. This Taiwanese-Chinese dish has developed a cult following for good reason. While restaurant-quality DTF green beans may seem out of reach, I’m going to share my recipe and tips for making this addictive side at home.
As a huge fan of Din Tai Fung, I was determined to crack the code on replicating their green bean dish It took some trial and error, but the process is actually quite simple In this article, you’ll learn
- What gives DTF green beans their signature flavor and texture
- How to prep and cook the beans for optimal results
- Helpful tips to get Din Tai Fung-style results in your own kitchen
Let’s dive in and master this delicious restaurant staple!
What Makes Din Tai Fung Green Beans So Special?
So what’s the big deal with these garlicky green beans? Here are a few standout qualities:
Crispy and wrinkled texture – The beans are first blanched, then dry fried to create wrinkled, blistered skins surrounding a tender-crisp interior. This texture contrast is addictive!
Deep garlic flavor – Generous amounts of minced garlic are browned in the wok infusing the oil with nutty, aromatic garlic notes.
Vibrant color – Blanching preserves the bright green hue better than simply stir-frying raw beans.
Simple and clean flavors – Just garlic, salt, pepper and quality beans. No heavy sauces or mix-ins.
Easy, fast preparation – You can have DTF-style beans on the table in 15 minutes!
Recreating the complex flavors and textures that set DTF green beans apart comes down to a hybrid cooking method…
The Secret is Blanching THEN Dry-Frying the Beans
Traditional Chinese green bean recipes rely either on dry-frying only or quick stir-frying. But DTF combines both techniques:
Blanching partially cooks the beans, enhancing color and texture.
Dry-frying in a small amount of oil makes the exterior dried out and wrinkly.
Together, these two steps give the beans that craveable crispy yet tender quality. Let’s walk through the process step-by-step.
How to Make Din Tai Fung Garlic Green Beans
Ingredients:
- 1 lb fresh green beans, tipped and tailed
- 3 Tbsp neutral cooking oil
- 4 cloves garlic, minced
- 1⁄4 tsp salt
- 1⁄8 tsp ground white pepper
- 1⁄2 tsp sesame oil (optional)
Prep the Beans:
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Wash the green beans and trim off both stem and tip ends.
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Fill a large pot with salted water and bring to a boil.
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Blanch beans for 2 minutes, then shock in ice water bath. Drain well.
Dry-Fry the Beans:
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Heat wok over high heat. Add 2 Tbsp oil and beans in a single layer. Fry for 2 minutes, stirring occasionally, until wrinkled and blistered.
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Remove beans and drain on paper towels. Wipe out wok.
Sauté the Garlic:
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Return wok to high heat. Add remaining 1 Tbsp oil and minced garlic.
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Cook for 30 seconds until garlic starts to brown.
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Add beans back to wok and toss to coat for 1-2 minutes.
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Stir in salt, pepper and sesame oil if using.
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Serve beans hot or at room temperature.
And that’s all it takes to enjoy DTF-quality green beans at home!
Tips for Achieving the Perfect Texture and Flavor
To get the absolute closest replica of the restaurant green beans, follow these helpful tips:
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Use the freshest, crispest green beans possible – avoid bendy or dried out beans.
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Dry the blanched beans very well before frying – reduces splattering.
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Fry in batches for even browning and a non-soggy texture.
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Sauté the garlic in oil before adding beans back – infuses flavor.
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Don’t over-fry or over-salt – you still want to taste the green bean flavor.
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Toss the beans and garlic together briefly at the end.
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Add sesame oil after cooking for optimal fragrance.
It can take some refinement to get your DTF green beans just right. But once you perfect the method, you’ll be able to enjoy this appetizer staple anytime at home!
Serving Suggestions for Your Homemade Din Tai Fung Beans
The garlicky green beans pair perfectly with many Asian-inspired dishes like:
- Stir-fries and curries
- Steamed rice or noodles
- Grilled meats like chicken, beef or fish
- Dumplings and potstickers
- Fried rice or noodle bowls
You can also enjoy the beans solo as an addictive snack or pre-dinner appetizer. They make a fab dish for parties and potlucks too.
Some fun serving ideas:
- Sprinkle with toasted sesame seeds for extra crunch
- Garnish with chopped scallions or cilantro
- Serve at room temp or chilled for a cool, crunchy texture
- Skewer for easy finger food
However you choose to enjoy them, these crispy garlic green beans are sure to become a repeat hit!
Satisfy Your Craving for Din Tai Fung Flavor at Home
Blanching and dry-frying the beans delivers texture that’s crispy yet tender. Sautéing plenty of minced garlic in oil amps up the aromatic flavor.
It may take some practice, but with quality ingredients and the right method, you can master DTF green beans in your own kitchen. Looking for more Restaurant remakes? Try my copycat recipes for PF Chang lettuce wraps, In-N-Out burgers, or Panda Express orange chicken.
How to make-ahead, store, and reheat
This copycat Din Tai Fung recipe comes together quickly, so you don’t have to make it ahead. But if you need to, here’s how to do it:
- Make-ahead: Blanch the beans a day in advance. Dry the beans with paper towels and put them in a container to keep in the fridge. Put a paper towel inside the container to soak up any extra water.
- Storage: After cooking, keep any leftovers in an airtight container. Store it in the fridge for up to 4 days.
- Bring these dried sautéed string beans back to life. They taste great at room temperature or a little cooler. Put it in the microwave on medium power for 30 seconds to make it warm if you’d like.
Blanching the green beans
- Green beans made in the style of Din Tai Fung must be blanched before they can be made crispy and garlicky.
- When you blanch beans, they get more even blisters and cook up crisp but tender. It also brightens the vibrant green color slightly.
- When making green beans in the style of Din Tai Fung, blanching them is the first thing that you need to do to get that signature texture and look.