Din Tai Fung Green Beans Recipe:
Garlic green beans are a staple dish in the majority of Chinese-American restaurants in the US. They are usually bright green, crunchy, aromatic, and roasted to perfection. Since most of us cook green beans in a sauté, preparing them at home seldom yields the same results. While sautéing can yield excellent results, I chose to experiment with different cooking methods and temperatures at home in order to replicate the garlic served at my favorite restaurant, Din Tai Fung.
What are garlic green beans, or Din Tai Fung?
Din Tai Fung Green Beans Recipe:
Din Tai Fung is a well-known Taiwanese restaurant chain that specializes in flawlessly pleated soup dumplings, or xiao long bao. In addition to their xiao long bao, they provide a variety of popular meals and side dishes, among which my particular favorite is the garlic. They’re masterfully made, easy to make, and have a somewhat garlicky coating that keeps them crisp and blistered.
I feel this recipe is almost exactly like Din Tai Fung’s, so I spent a whole day trying different cooking techniques, temps, and cook times! To get perfectly blistered and snappy garlic there are a few must-haves:
Method of cooking:
Din Tai Fung Green Beans Recipe:
For these to cook and blister quickly when flash-fried, the oil temperature must be at least 350–375 degrees Fahrenheit. Lower cooking temperatures will need them to be cooked for a longer period of time in order to achieve the blistered exterior, which will make the beans softer and less acidic.
Temperature of Frying Oil:
Din Tai Fung Green Beans Recipe:
When flash-frying them, the oil temperature needs to be at least 350–375 degrees Fahrenheit in order for them to cook and blister quickly. Lower cooking temperatures will require longer cooking times to get the desired blistered skin, which will reduce the acidity and soften the beans.When flash-frying them, the oil temperature needs to be at least 350–375 degrees Fahrenheit in order for them to cook and blister quickly.
Lower cooking temperatures will require longer cooking times to get the desired blistered skin, which will reduce the acidity and soften the beans.When flash-frying them, the oil temperature needs to be at least 350–375 degrees Fahrenheit in order for them to cook and blister quickly.
Lower cooking temperatures will require longer cooking times to get the desired blistered skin, which will reduce the acidity and soften the beans.When flash-frying them, the oil temperature needs to be at least 350–375 degrees Fahrenheit in order for them to cook and blister quickly.
Lower cooking temperatures will require longer cooking times to get the desired blistered skin, which will reduce the acidity and soften the beans.When flash-frying them, the oil temperature needs to be at least 350–375 degrees Fahrenheit in order for them to cook and blister quickly.
Lower cooking temperatures will require longer cooking times to get the desired blistered skin, which will reduce the acidity and soften the beans.
When flash-frying them, the oil temperature needs to be at least 350–375 degrees Fahrenheit in order for them to cook and blister quickly. Lower cooking temperatures will require longer cooking times to get the desired blistered skin, which will reduce the acidity and soften the beans.
When flash-frying them, the oil temperature needs to be at least 350–375 degrees Fahrenheit in order for them to cook and blister quickly. Lower cooking temperatures will require longer cooking times to get the desired blistered skin, which will reduce the acidity and soften the beans.
Small batch cooking:
Din Tai Fung Green Beans Recipe:
Small batches of beans fry faster and keep the oil temperature from dropping. As you are aware from the previous point, you will need to cook the beans longer when the temperature falls below 350F. This will cause the beans to become dull and soft rather than the desired crisp and colorful texture. As an alternative, you can flash-fry everything in a lot of oil in a big wok or pot if you’d want to be more efficient and fry everything at once.
The bigger amount of oil will take longer to heat up, but it will keep the temperature better. I prefer to fry in smaller pots so that I have less fry oil left over, thus I only fry in smaller amounts. Cooking time will vary based on how thick the green bean skins are.
Would you like to try making some additional Chinese vegetable dishes?
Din Tai Fung Green Beans Recipe:
There are so many different kinds of vegetables in Chinese cuisine that I will ultimately highlight most of the well-known ones on my website, but for now, here are a few that I have posted that are worth checking out!
Guidelines:
Din Tai Fung Green Beans Recipe:
- Bring a large saucepan of water to a boil.
- Slice the ends off of the beans and slice them into pieces that are between two and three inches long.
- Warm water Blanch (par-boil) them for 90 seconds, then shock them immediately in cold water. This will keep the beans’ vivid green color.
- Take care when patting them dry.
- Place the beans in a large mixing bowl and toss with 0.5 tbsp oil; then, pour the beans onto an air fryer basket. Put them in an even layer.
- There are situations where overlaps are appropriate.
- Roast the beans for three minutes at 350°F. Then, open the basket, toss the beans, and roast for an additional two minutes. The beans should be crunchy, tender, and still have some bite, not burned or mushy. Store them away.
- A large sauté pan should be heated over medium heat until it is safe to handle. Turn down to medium-low and add the garlic and the remaining 0.5 teaspoons of oil.
- Using a wooden spoon, stir constantly for 5 to 10 seconds, or until aromatic but not burnt.
- Add the beans and stir. Increase the heat to a medium-high setting. Add some salt and mushroom seasoning, if using. Continue tossing the beans to coat them in garlic and salt for 30 seconds. Turn off the source of heat.
- Transfer the beans to a large serving tray. Taste and adjust with extra salt if needed. Reheat and proceed to serve.
Remarks:
A seasoning of Asian shiitake mushrooms lends a savory, umami taste to the dish. As an MSG replacement, it functions admirably. If you don’t have much salt, add a small amount to taste.
Please note that the hob temperature should be observed as per the preparation instructions. The beans should be delightfully crisp and delicate, with the outsides slightly wrinkled to mimic the feel of deep-fried food.
Blanching the green beans is a must for achieving Din Tai Fung’s renowned crispy garlicky green beans. When blanched, the beans cook more evenly and crisp up without losing their softness.
It also slightly brightens the vibrant green color. Therefore, the first step in achieving the texture and appearance of classic Din Tai Fung is blanching.
