These green beans from the popular dim sum restaurant, Din Tai Fung, have taken over the internet. If there ever was a time to be obsessed with green beans, it's now! These Din Tai Fung style spicy garlic green beans are packed with flavour, and savoury umami flavour. They are the perfect side to hibachi style steak, and fluffy jasmine rice. Bonus - if you love these green beans, you have got to try our copycat dim sum cucumber salad, too!
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Ingredients
- Green beans
- Fresh garlic
- Soy sauce
- Chicken bouillon
- Thai red chilli
A full list of ingredients with measurements is located on the recipe card, below.
Instructions
START WITH...
Collecting all your ingredients - This will make cooking so much easier. Gather all the spices you will need, and keep them nearby.
Trim the green beans - Trim off the stringy ends off of any of the beans. They may not all have these stringy ends, but they are tough to chew.
Mince the garlic and red chilli - Finely mince the garlic and red chillis.
- Dry fry the green beans: Dry frying is the method of cooking the beans in oil, to get rid of excess moisture. There is no coating on the beans. Dry fry the beans in a neutral cooking oil such as vegetable, canola or peanut oil. Once the skin of the beans is blistered, remove them from the pan and drain the excess oil on paper towel. Continue to repeat this process until all of the beans are fried.
- Saute the aromatics: Drain the oil from the pan, and add the garlic and chillis to the pan. Sauté the garlic and chillis until they are fragrant, and then add the soy sauce, and water. Let it simmer and reduce for 5 minutes.
- Toss the green beans: Add the green beans back to the skillet, and toss in the sauce. Enjoy!
Expert Tip
Fry the beans in batches! You do not want to overcrowd the pan, as it will drastically change the temperature of the oil. The result will be soggy, oily beans!
Substitutions
- Thai red chilli - feel free to use red chilli flakes, or szechwan peppercorns
- Soy sauce - use tamari or coconut aminos in place of soy sauce
- Chicken bouillon concentrate - you may use powdered bouillon if you do not have the paste version
Variations
- Bok choy - Try this recipe with bok choy instead of green beans for an equally as delicious twist on this recipe!
- Kid friendly - omit the chillis from the green beans to make them kid friendly
Equipment
This is what I used to make this recipe - Please be mindful that different equipment and cooking utensils may yield varying results. Most of my favourite equipment can be found on my storefront.
- Cast iron skillet
Storage
These green beans keep well in the fridge for 3-4 days. They will turn a little it softer as they sit in the fridge - keep this in mind!
You can reheat these on the stove, or in the microwave.
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Spicy Garlic Green Beans {Din Tai Fung Style}
Ingredients
- 2 cups Neutral oil for frying
- 24 oz Green beans ends trimmed
- 2 tablespoon Soy sauce
- 2 tablespoon Garlic freshly minced
- 2 Thai red chillis finely minced
- 1 tablespoon Chicken bouillon concentrate
- ½ cup Water
Equipment
Instructions
- Dry fry the green beans: Fry the beans in a neutral cooking oil such as vegetable, canola or peanut oil. Once the skin of the beans is blistered, remove them from the pan and drain the excess oil on paper towel. Continue to repeat this process until all of the beans are fried.24 oz Green beans
- Saute the aromatics: Drain the oil from the pan, and add the garlic and chillis to the pan. Sauté the garlic and chillis until they are fragrant, and then add the soy sauce, and water. Let it simmer and reduce for 5 minutes.2 tablespoon Soy sauce, 2 tablespoon Garlic, 2 Thai red chillis, 1 tablespoon Chicken bouillon concentrate, ½ cup Water
- Toss the green beans: Add the green beans back to the skillet, and toss in the sauce.
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