Din Tai Fung Green Beans Recipe – Crispy Chinese Garlic Green Beans in 20 Minutes

Have you ever tasted those amazing garlic green beans at Din Tai Fung? You know, the ones that are perfectly crispy on the outside, tender on the inside, and packed with so much garlic flavor that you can’t stop eating them? 

Well, here’s the good news – you can make this restaurant-style Chinese green beans recipe right at home, and it’s easier than you think!

This Din Tai Fung-inspired garlic green beans recipe is one of those dishes that looks fancy but comes together quickly. 

The secret is in the cooking technique – we’re using high heat to get that signature blistered, slightly charred exterior while keeping the beans tender and bright green. 

It’s the perfect side dish for any Chinese meal, whether you’re serving it with fried rice, noodles, or your favorite protein. 

Trust me, once you make these crispy garlic green beans at home, you’ll never want to order takeout again.

What makes this recipe special is the beautiful balance of flavors. The green beans get wonderfully caramelized and smoky from the high-heat cooking, while fresh garlic adds that punchy, aromatic kick. 

A touch of soy sauce and a hint of sweetness round everything out perfectly. This is authentic Chinese restaurant cooking made simple for your home kitchen!

Recipe Overview

• Prep Time: 10 minutes
• Cook Time: 8-10 minutes
• Total Time: 18-20 minutes
• Difficulty Level: Easy
• Cuisine Type: Chinese (Din Tai Fung-inspired)
• Servings: 2 people or 6 people (instructions for both)
• Best Served With: Steamed rice, fried rice, kung pao chicken, orange chicken, beef and broccoli, chow mein, or any Chinese stir-fry dish

Ingredients List

For 2 People:

• Fresh green beans – 300g (10.5 oz), ends trimmed
• Vegetable oil – 2 tablespoons (30ml) for stir-frying
• Garlic cloves – 6-8 cloves, minced (about 2 tablespoons)
• Light soy sauce – 1 tablespoon (15ml)
• Dark soy sauce – 1/2 teaspoon (for color)
• Sugar – 1 teaspoon (5g)
• Salt – 1/4 teaspoon (or to taste)
• White pepper – 1/8 teaspoon (optional, but recommended)
• Sesame oil – 1/2 teaspoon (for finishing)
• Water – 2 tablespoons (30ml)
• Dried red chili flakes – 1/4 teaspoon (optional, for heat)

For 6 People:

• Fresh green beans – 900g (32 oz), ends trimmed
• Vegetable oil – 6 tablespoons (90ml) for stir-frying (divided for batches)
• Garlic cloves – 18-24 cloves, minced (about 6 tablespoons)
• Light soy sauce – 3 tablespoons (45ml)
• Dark soy sauce – 1½ teaspoons (for color)
• Sugar – 1 tablespoon (15g)
• Salt – 3/4 teaspoon (or to taste)
• White pepper – 1/4 teaspoon (optional, but recommended)
• Sesame oil – 1½ teaspoons (for finishing)
• Water – 6 tablespoons (90ml)
• Dried red chili flakes – 3/4 teaspoon (optional, for heat)

Equipment Needed

• Large wok or large skillet (12-14 inch works best for proper heat distribution)
• Sharp knife for trimming beans and mincing garlic
• Cutting board
• Measuring spoons and cups
• Wooden spatula or wok spatula for stirring
• Large mixing bowl (for washing beans)
• Kitchen towel or paper towels (for drying beans)
• Small bowl (for mixing sauce ingredients)
• Garlic press (optional, makes mincing easier)

Step-by-Step Cooking Instructions

Step 1: Prepare the Green Beans

Rinse the fresh green beans under cold running water to remove any dirt. This is important for food safety and clean flavor. 

Pat them completely dry with a clean kitchen towel or paper towels. 

Here’s the thing – the beans must be totally dry before cooking, or they’ll steam instead of getting that crispy, blistered texture we want. 

Trim off the stem ends using a sharp knife. You can leave the pointed tail ends on – that’s how Din Tai Fung does it. 

If your beans are really long (longer than 4-5 inches), you can cut them in half, but traditionally they’re kept whole for this recipe.

Step 2: Mince the Garlic

Peel 6-8 garlic cloves for the 2-person recipe (or 18-24 for 6 people). 

Mince them very finely – the smaller the pieces, the better they’ll distribute throughout the dish. You want almost a garlic paste consistency. 

I like to smash each clove with the flat side of my knife first, which makes mincing easier and releases more flavor. 

Don’t use pre-minced garlic from a jar for this recipe – fresh garlic makes all the difference in getting that authentic Chinese restaurant taste.

Step 3: Mix Your Sauce

In a small bowl, combine the light soy sauce, dark soy sauce, sugar, salt, white pepper, and water. 

Stir everything together until the sugar dissolves completely. This takes about 30 seconds of stirring. 

Having your sauce ready before you start cooking is crucial because this recipe moves fast once you’re at the stove. 

Set this bowl right next to your cooking area so you can grab it quickly.

Step 4: Heat Your Wok or Skillet

Place your wok or large skillet on the stove over high heat. 

Let it heat up for about 2 minutes until it’s really hot – you want it smoking slightly. 

This high heat is the secret to getting those restaurant-quality blistered green beans. Add the vegetable oil and swirl it around to coat the bottom of the wok. 

The oil should shimmer and flow easily when it’s hot enough. Wait about 30 seconds after adding the oil before moving to the next step.

Step 5: Cook the Green Beans (First Stage)

Carefully add all the green beans to the hot wok. You’ll hear a loud sizzle – that’s exactly what we want! 

Spread them out in a single layer as much as possible. Now here’s the important part: don’t touch them for 2 minutes. 

Just let them sit there and blister. This creates those beautiful brown spots and crispy texture. 

After 2 minutes, use your spatula to flip and stir the beans. Let them cook undisturbed for another 2 minutes. 

You’ll start seeing brown, slightly charred spots on the beans – that’s the sign you’re doing it right.

Step 6: Continue Cooking Until Tender-Crisp

Keep stir-frying the green beans, tossing them every 1-2 minutes, for another 3-4 minutes total. 

You’re looking for beans that are wrinkled, blistered, and have brown spots all over, but they should still have a bit of crunch when you bite into them.

They shouldn’t be mushy or too soft. The total cooking time for the beans is about 6-8 minutes on high heat. 

If you’re making the larger batch for 6 people, you might need to cook the beans in two batches to avoid overcrowding – overcrowded beans will steam instead of getting crispy.

Step 7: Add the Garlic

Once your beans are nicely blistered and tender-crisp, push them to the sides of the wok to create a space in the center. 

Add your minced garlic to this empty spot. Let it sizzle for about 20-30 seconds until it becomes fragrant and starts to turn golden. 

Don’t let it burn – burnt garlic tastes bitter. As soon as you smell that amazing garlic aroma filling your kitchen, stir everything together so the garlic coats all the beans evenly.

Step 8: Add the Sauce and Finish Cooking

Pour your prepared sauce mixture over the garlic green beans. Toss everything together quickly and continuously for about 1-2 minutes. 

The sauce will reduce and coat the beans in a glossy glaze. You’ll see the beans turn a darker, shinier green color. 

If you’re using red chili flakes for some heat, add them now and toss for another 15 seconds. Remove the wok from the heat.

Step 9: Final Touches

Drizzle the sesame oil over the green beans and give them one final toss. The sesame oil adds that authentic Chinese restaurant finish and amazing aroma. 

Taste a bean and adjust the seasoning if needed – you can add a pinch more salt or a few drops more soy sauce if you like. Transfer immediately to a serving plate while they’re hot.

Chef’s Tips and Variations

How to Pick the Best Green Beans: Look for bright green beans that are firm and snap easily when you bend them. Avoid beans that are limp, yellowing, or have brown spots. Fresh, crisp beans make all the difference. The thinner Chinese long beans (also called yard-long beans) work beautifully for this recipe, too.

The High Heat Secret: Don’t be afraid of high heat! This is how Chinese restaurants get that amazing “wok hei” or breath of wok flavor. Your kitchen might get a bit smoky, but that’s normal. Turn on your exhaust fan and embrace it – that’s the sign you’re cooking it right.

Make It Spicier: For authentic Szechuan-style spicy green beans, add 1-2 whole dried red chilies at the beginning when you add the oil, or increase the chili flakes. You can also add a teaspoon of chili oil at the end. Some people love adding Szechuan peppercorns for that numbing spice.

Storage Tricks: Store leftover cooked green beans in an airtight container in the refrigerator for up to 3 days. Before cooking, you can prep the beans a day ahead – just wash, trim, dry completely, and store them in a sealed container with paper towels to absorb any moisture.

Common Mistakes to Avoid: The biggest mistake is not drying the beans thoroughly or using wet beans. Wet beans will steam and become soggy instead of crispy. Also, don’t overcrowd your wok – if you’re making a large batch, cook in two batches rather than cramming everything in at once.

How to Know When They’re Perfect: Your green beans are done when they’re wrinkled and blistered with brown charred spots, but they still have a slight crunch when you bite into them. They should be tender but not mushy. The color should be a darker, vibrant green with those beautiful caramelized spots.

Protein Addition: While this is traditionally a vegetarian side dish, you can add 200g of minced pork or ground chicken in step 6 before adding the garlic. Cook the meat until browned, then proceed with the garlic and sauce. This creates a complete one-pan meal.

Oil-Free Version: For a healthier version, you can blanch the green beans in boiling water for 3-4 minutes, drain them well, then stir-fry with just 1 teaspoon of oil and all the garlic and sauce ingredients. You won’t get the same blistered texture, but it’ll still taste delicious.

Read More – Stir Fry Green Beans with Coconut Recipe

Serving Suggestions

Serve these Din Tai Fung-style garlic green beans hot, straight from the wok to the table. 

They look beautiful on a white serving platter where you can see all those gorgeous charred spots. 

You can garnish with toasted sesame seeds or thinly sliced green onions for extra color and flavor, though the classic version is simple and perfect as-is.

These Chinese garlic green beans are the perfect side dish for a complete Asian-inspired dinner. 

Serve them alongside steamed jasmine rice or fried rice, with your favorite protein like kung pao chicken, General Tso’s chicken, teriyaki salmon, or beef with broccoli. They also pair wonderfully with dumplings, potstickers, or any noodle dish.

For a complete Din Tai Fung-inspired feast at home, serve these green beans with soup dumplings (xiao long bao), fried rice, and a simple cucumber salad. 

The green beans add a wonderful, crispy, garlicky element that balances richer, heavier dishes perfectly. They’re also fantastic served family-style at parties or potlucks – everyone always asks for the recipe!

Nutritional Information (Per Serving for 2 People)

• Calories: Approximately 180-200 calories
• Protein: 4g
• Carbohydrates: 18g
• Dietary Fiber: 6g
• Fat: 12g
• Vitamin A: 15% of the daily value
• Vitamin C: 25% of the daily value
• Vitamin K: 30% of the daily value
• Iron: 8% of the daily value
• Folate: 10% of the daily value

Note: Green beans are naturally low in calories and packed with nutrients, making this a healthy side dish choice. Most of the calories come from the cooking oil.

Storage and Reheating

Refrigerator Storage: Let the cooked green beans cool to room temperature, then transfer them to an airtight container. They’ll stay fresh in the refrigerator for 3-4 days. Make sure to use a container that seals well to prevent the garlic smell from spreading to other foods.

Freezing Instructions: Honestly, I don’t recommend freezing these green beans after cooking because they lose their crispy texture when thawed. However, you can freeze fresh, trimmed raw green beans for up to 3 months. Blanch them in boiling water for 2 minutes, shock in ice water, pat dry, and freeze in freezer bags. Then cook them fresh when you’re ready, using this recipe.

Best Reheating Method: The key to reheating is bringing back some of that crispy texture. Don’t use the microwave – it’ll make them soggy. Instead, heat a skillet or wok over medium-high heat with a tiny bit of oil (about 1 teaspoon). Add the cold green beans and stir-fry for 2-3 minutes until they’re heated through and slightly crispy again. They won’t be quite as perfect as fresh, but this method comes pretty close.

Meal Prep Friendly: This recipe is great for meal prep! You can make a big batch on Sunday and portion it into your weekly meal prep containers. Pair with rice and your protein of choice for easy, healthy lunches all week long.

Frequently Asked Questions (FAQ)

What makes Din Tai Fung-style garlic green beans so crispy and flavorful?

The secret is cooking the green beans over very high heat without any moisture. The beans must be completely dry before hitting the hot wok, which helps them blister and caramelize instead of steaming. This creates the famous crispy outside, tender inside texture with deep smoky garlic flavor—just like Din Tai Fung.

Can I make these crispy garlic green beans without a wok?

Yes! While a wok gives you the best “wok hei” (smoky charred flavor), you can still make this recipe in a large stainless steel or cast iron skillet. Just make sure the pan is large enough so the beans don’t overlap or steam. High heat and bean dryness are still the keys to perfect crispness.

How do I keep my green beans from becoming soggy or mushy?

To avoid soggy beans, make sure:

• The beans are completely dry before cooking
• The pan is very hot and not overcrowded
• You don’t cover the pan while cooking
• You only toss occasionally to allow blistering

These steps prevent steaming and keep the beans crispy and tender-crisp.

Can I use frozen green beans for this Din Tai Fung-style recipe?

You can, but it won’t deliver the same blistered, crispy results. Frozen beans contain moisture and tend to steam instead of char. If you must use frozen beans, thaw completely, pat them very dry, and cook in smaller batches to reduce steaming.

What kind of oil is best for authentic Chinese garlic green beans?

Use high smoke point oils like vegetable oil, peanut oil, sunflower oil, or canola oil. These oils can handle the intense heat needed to blister the beans without burning, helping you get that restaurant-style charred exterior.

Can I make spicy Szechuan-style green beans using this recipe?

Absolutely! To make a spicy version, add dried red chilies or chili oil while stir-frying. You can also toss in Szechuan peppercorns during the last 2 minutes for that signature numbing heat found in authentic Szechuan dishes.

How can I turn this into a complete meal instead of just a side dish?

To make it a full meal, simply stir-fry 200g of ground pork, chicken, or beef before adding the garlic. Once the protein is browned, add the beans and proceed with the recipe. You’ll have a flavorful one-pan Din Tai Fung-style main dish.

How do I reheat crispy garlic green beans without losing texture?

Skip the microwave — it makes the beans soggy. Instead, reheat them in a hot skillet with a teaspoon of oil for 2–3 minutes. This method restores some blistering and crunch, making them taste nearly as fresh off the wok as day one.

Are Din Tai Fung garlic green beans healthy?

Yes! This dish is naturally low in calories and rich in fiber, vitamins A, C, and K, plus iron and folate. Most calories come from oil, so you can reduce the oil slightly or follow the healthier version using blanching if you’re watching calories.

Can I make this recipe ahead of time for meal prep or parties?

Yes, this recipe works great for meal prep and entertaining. You can trim, wash, and dry the beans a day ahead and store them in an airtight container lined with paper towels. Cook them fresh just before serving for the best flavor and texture.

How do I get that authentic ‘wok hei’ taste at home?

To achieve wok hei at home:

• Use a carbon steel wok if possible
• Cook over high heat with dry beans
• Avoid overcrowding
• Let the beans blister before stirring 

This technique gives you that smoky, slightly charred restaurant-style flavor that makes this dish irresistible.

What are the best dishes to serve with Din Tai Fung garlic green beans?

These crispy garlic green beans pair perfectly with:

• Fried rice or steamed jasmine rice
• Kung pao chicken or orange chicken
• Beef and broccoli
• Chow mein or chicken stir-fry noodles
• Dumplings, potstickers, or soup dumplings

Conclusion

There you have it – your complete guide to making authentic Din Tai Fung-style Chinese garlic green beans right in your own kitchen! 

This recipe proves that you don’t need fancy equipment or hard-to-find ingredients to create restaurant-quality dishes at home. 

With just fresh green beans, plenty of garlic, and the right technique, you can impress your family and friends with these incredibly flavorful, crispy beans.

The beauty of this recipe is its simplicity and speed. In less than 20 minutes, you’ve got a side dish that’s healthy, delicious, and packed with flavor. 

Whether you’re cooking for a weeknight dinner or preparing a special Chinese feast, these garlic green beans will steal the show every time.

Now it’s your turn to give this recipe a try! I’d love to hear how it turns out for you. 

• Did you add any special twists? 
• Did your family love them as much as mine does? 

Drop a comment below and share your experience. 

And if you enjoyed this Din Tai Fung green beans recipe, please share it with your friends who love Chinese food – they’ll thank you for it! 

Happy cooking, and enjoy every crispy, garlicky bite!

Have you tried this recipe? Rate it below and let me know what you think! Don’t forget to share photos of your beautiful green beans on social media and tag us – we love seeing your creations!