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Crispy Green Beans tossed with fried garlic is a flavor explosion! These are a copycat recipe for the Din Tai Fung Green beans that everyone loves – and it’s easy to see why!
Bright green and loaded with garlic!
Just how I like my veggies!
If you haven’t noticed, I’m on a mission to toss all the green vegetables with garlic and make the best side dishes you possibly ever had. It all started with my honey garlic Brussels sprouts, and then came the sautéed broccolini, and just when you thought I was done, I’m hitting you with Din Tai Fung inspired green beans. They’re stir fry green bean fries that have been tossed with garlic and they just melt in your mouth – and no dipping sauce required!
Thinking about what to make for a dinner party? Fried green beans. Looking for a change from your typical green bean casserole for Thanksgiving or Christmas? Make crispy green beans. Want something easy to toss together with your Greek grilled chicken recipe or your favorite protein? Make Din Tai Fung green beans.
If there’s still a doubt, these are literally the most delicious side dish to any meal! And bonus: it’s only 5 ingredients!
This was divine. Like I would pay money to order this in a restaurant. And it’s so so easy. Thanks for this!
Ingredients for crispy green beans:
- Green Beans: I like to use French green beans (aka Haricots Verts) for this recipe. French green beans are skinnier and a bit more tender than your typical green beans. Yard-long beans are also a great option for this dish. They’re in season around the summer and work well in this recipe.
- Oil, for frying: I like to use any high heat oil. We typically have avocado oil on hand so that’s what I use. Avoid olive oil as it has a low smoke point and you won’t be able to fry the green beans without denaturing the oil.
- Garlic: No garlic powder here! We need a handful of garlic cloves! I like fresh chopped garlic for this – avoid the stuff in a jar, it just won’t fry up as nicely as fresh garlic.
- Kosher salt: This one is kind of a given!
- White pepper: adds that perfect flavor.
- Chicken bouillon powder: Gives the green beanfries plenty of umami! They taste amazing with this. If you are vegan or vegetarian, feel free to swap the chicken powder for MSG, it’ll have that same sort of effect!
- Additional add-ins: feel free to top these with butter-toasted panko breadcrumbs, a squeeze of sriracha, a spoonful of chili onion crisp, a hint of lemon juice, a pinch of onion powder, or even some grated parmesan cheese, but I opt to keep things simple and just stick to the ingredients above!
How to make the best din tai Fung green beans recipe
- Start by heating the oil. Add ½-1 inch of oil to a large skillet and heat it over medium-high heat.
- Fry up the green beans. Once the oil is hot, carefully lower a portion of the green beans into the oil in a single layer and let them cook until vibrant green and blistered all over. Don’t over crowd the pan, otherwise the green beans will absorb excess oil and won’t crisp up properly.
- Drain them. with a slotted spoon to a paper towel-lined plate and continue cooking the remaining green beans the exact same way. Remove all but 1 tablespoon of oil into a heatproof vessel. You’ll want to let the oil cool now so that the garlic doesn’t burn when you fry it.
- Now fry the garlic. Carefully add the garlic to the oil and let cook on low heat. Then kick the heat up and fry the garlic until it’s fragrant and golden brown. Doing this ensures that the oil is infused with the garlic and then once we fry it at the end the garlic gets nice and crispy! Remove a tablespoon of the fried garlic for garnishing.
- Toss and serve: Add the green beans back to the skillet, season with the kosher salt, white pepper, and chicken bouillon. Give everything a good toss so that it’s all combined. Taste and adjust with more seasonings as desired. Serve warm in a bowl topped with the reserved fried garlic!
FAQs about this recipe
You can but it’s totally not necessary. They’re delicious as written, I promise!
Unfortunately, this isn’t one of those recipes that can air fry. You’ll want to make this in a skillet.
I don’t recommend it. The green beans just wouldn’t have the same texture and the garlic wouldn’t be crispy.
Keep them in an airtight container in the fridge. Reheat them in the microwave or in a skillet.
Crispy Green Beans with Garlic (Din Tai Fung Copycat)
Equipment
Ingredients
- 1¼-½ pound french green beans washed, trimmed, and cut into large pieces
- avocado oil for cooking
- 14 garlic cloves minced
- ½ teaspoon kosher salt
- ⅛ teaspoon white pepper
- ½ teaspoon chicken bouillon powder see notes
Instructions
- HEAT: Add ½-1 inch of oil to a large skillet and heat it over medium-high heat.
- FRY: Once the oil reaches 350ºF, carefully lower ¼-½ of the green beans into the oil and let them cook for 1-2 minutes or until vibrant green and blistered all over.
- REMOVE: with a slotted spoon to a paper towel-lined plate and continue cooking the remaining green beans the exact same way.
- DRAIN: all but 1 tablespoon of oil into a heatproof vessel. Lower the heat on the skillet to low and allow the oil to cool for 2 minutes.
- ADD GARLIC: Carefully add the garlic to the oil and let cook for roughly for 2-5 minutes on low heat. Then kick the heat up to medium high for 30 seconds until the garlic is fragrant and golden brown. Remove a tablespoon of the fried garlic for garnish.
- SEASON: Add the green beans back to the skillet, season with the kosher salt, white pepper, and chicken bouillon. Give everything a good toss so that it’s all combined. Taste and adjust with more seasonings as desired.
- SERVE: warm in a bowl topped with the reserved fried garlic! Enjoy!
Notes
- Vegan/Vegetarian friends! Feel free to swap the chicken bouillon powder for MSG to make this recipe vegan-friendly!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like This? Leave a comment & rating below!
Very yummy! For less of a mess I’ve had the same outcome by roasting the green beans in a hot oven until nicely blistered then picking up with the recipe at step 4.
Hello, how much oil do you put the pan to cook the green beans?
Hi! It just depends on the size of the pan you use; you want it to come up about ¼- ½ inch in the pan!
This was divine. Like I would pay money to order this in a restaurant. And it’s so so easy. Thanks for this!