din tai fung green bean recipe
The Best din tai fung green bean recipe
What I love most about this recipe is how versatile it is. It’s light enough for a weeknight dinner but still feels special enough for a potluck or holiday spread. The ingredients are basic—green beans, garlic, a little soy sauce, maybe some ground pork if you’re feeling fancy—but the flavors are anything but. Plus, it’s packed with nutrients. Green beans are low in calories but high in fiber, vitamin C, and folate, and the garlic adds a nice immune boost. It’s one of those rare dishes that checks all the boxes: quick, healthy, and delicious enough that no one complains about eating their vegetables. My husband even sneaks leftovers straight from the fridge, which is basically the highest compliment in our house.
Din Tai Fung-Style Spicy Garlic Green Beans
A flavorful and crispy Sichuan-inspired green bean dish with minced pork, garlic, and chili oil, inspired by the famous Din Tai Fung recipe. Perfect as a side or main dish with steamed rice.
🥘Ingredients
- 1 lb (450g) fresh green beans, trimmed
- 3 cups vegetable oil (for deep-frying)
- 1 tsp salt
- 6 oz (170g) ground pork (or substitute with chicken/turkey)
- 3 cloves garlic, minced
- 1 tbsp ginger, minced
- 2 tbsp doubanjiang (spicy fermented bean paste)
- 1 tbsp soy sauce
- 1 tbsp dark soy sauce
- 1 tbsp Shaoxing wine (or dry sherry)
- 1 tsp sugar
- 1/2 cup low-sodium chicken stock
- 1 tsp cornstarch mixed with 1 tbsp water (slurry)
- 1 tbsp chili oil (adjust to taste)
- 2 green onions, chopped (for garnish)
👨🍳Directions
-
1
Prepare the green beans: Wash and thoroughly dry the green beans, then trim the ends. Set aside. -
2
Heat the oil: In a wok or deep skillet, heat 3 cups of vegetable oil over medium-high heat until it reaches 350°F (175°C). Test the oil by dropping in a green bean—it should sizzle immediately. -
3
Blanch the green beans: Working in batches, carefully add the green beans to the hot oil and fry for 2–3 minutes until the skins blister and turn bright green. Remove with a slotted spoon and drain on a paper towel-lined plate. Sprinkle lightly with salt. -
4
Cook the pork: In the same wok (discard most of the oil, leaving about 1 tbsp), heat over medium-high heat. Add the ground pork and cook until browned and crispy, breaking it into small pieces with a spatula. Remove and set aside, leaving the rendered fat in the wok. -
5
Sauté aromatics: In the same wok, add the minced garlic and ginger. Stir-fry for 30 seconds until fragrant, being careful not to burn them. -
6
Add bean paste and sauces: Stir in the doubanjiang and cook for 1 minute until the oil turns red. Add the soy sauce, dark soy sauce, Shaoxing wine, and sugar. Stir to combine. -
7
Combine ingredients: Return the cooked pork to the wok, then add the fried green beans. Toss gently to coat in the sauce. -
8
Thicken the sauce: Pour in the chicken stock and bring to a simmer. Stir in the cornstarch slurry and cook for 1–2 minutes until the sauce thickens slightly. -
9
Finish and serve: Drizzle with chili oil and toss to combine. Garnish with chopped green onions and serve hot with steamed rice.
🔧Equipment
- Large wok or deep skillet
- Slotted spoon or spider strainer
- Mixing bowls
- Chef’s knife
- Cutting board
- Tongs
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Din Tai Fung-Style Spicy Garlic Green Beans Works
❓ Frequently Asked Questions About Din Tai Fung-Style Spicy Garlic Green Beans
1. What type of green beans are best for Din Tai Fung’s green bean recipe?
The recipe works best with fresh, young green beans (also called string beans or snap beans). Look for beans that are firm, bright green, and free of blemishes. Avoid overly mature or tough beans, as they won’t soften properly during cooking. Haricots verts (thin French green beans) are a great alternative if you prefer a more delicate texture.
—
2. Can I make this recipe ahead of time?
Yes, you can prep the green beans ahead, but it’s best to cook them just before serving to maintain their crisp-tender texture. If you must prep in advance:
– Trim and wash the beans up to a day ahead, then store them in an airtight container in the fridge.
– Blanch the beans (boil for 1–2 minutes, then shock in ice water) and refrigerate for up to 24 hours. Reheat them in a pan with a little oil or steam briefly before tossing with the sauce.
—
3. What’s the secret to getting the sauce right in Din Tai Fung’s green beans?
The key is balance—Din Tai Fung’s sauce is savory, slightly sweet, and umami-rich. Here’s how to nail it:
– Use high-quality soy sauce (preferably light soy sauce for color and saltiness).
– Add a touch of sugar (or honey) to round out the flavors.
– Include garlic, ginger, and chili for depth and heat.
– Finish with a splash of sesame oil for aroma. Toss the sauce with the beans off the heat to prevent burning the garlic or ginger.
—
4. Why are my green beans soggy or mushy?
Overcooking is the most common culprit. To avoid soggy beans:
– Blanch first: Boil the beans for 1–2 minutes (depending on size), then immediately plunge them into ice water to stop the cooking.
– Stir-fry quickly: Cook the beans in a hot wok or pan for 2–3 minutes max with the sauce. They should retain a slight crunch.
– Don’t overcrowd the pan: Cook in batches if needed to ensure even cooking.
—
5. Can I make this recipe vegetarian or vegan?
Absolutely! Here’s how to adapt it:
– Vegetarian: Use vegetarian oyster sauce (made from mushrooms) or substitute with hoisin sauce or miso paste for umami.
– Vegan: Skip the oyster sauce entirely (or use a vegan version) and ensure your soy sauce is certified vegan (some contain fish or animal products). Add a pinch of MSG or nutritional yeast for extra depth if needed. Garnish with toasted sesame seeds instead of fried shallots for crunch.