Din Tai Fung Green Beans Recipe At Home
Din Tai Fung is a world-famous Chinese restaurant brand founded in Taiwan. They serve Asian cuisine and have perfected a wide range of dishes such as salads, noodles, and soup dumplings. They produce some really great side dishes in addition to their expertise in these main course dinners.
Din Tai Fung Green Beans is one of them. This meal is fairly easy, yet it makes an excellent Asian side dish. Din Tai Fung green beans have a garlic scent and are sharp and full of umami flavor to offer you a distinctive taste.
What are Din Tai Fung garlic green beans?
This dish is a basic green bean and garlic mixture, as you already know. Many Chinese and Taiwanese restaurants serve it, but it’s simple to cook at home. In this essay, I’ll show you two variations of this meal.
The first is a recreation of the restaurant’s cuisine, while the second is a healthier version that you may make and enjoy as many times as you like.
Green beans that have been stir-fried are wonderful and crispy and retain their vivid green color, quite similar to the meal listed above that can be seen in many places. The skins of the DTF beans, on the other hand, are somewhat wrinkled, indicating how they were cooked.
In a classic Szechwan dish, the beans are dry-fried to make them wrinkled before being wilted in a tiny amount of oil. The dry fry technique yields soft, luscious beans with a little yellowy-green hue after they’ve been cooked for a bit.
But the meal I’m used to eating at my neighborhood Din Tai Fung is always vibrantly green.
How Do You Make Din Tai Fung Green Beans?
Din Tai Fung green beans are a simple meal that can be prepared at home. There aren’t many ingredients needed, and the good news is that they’re all readily available at the grocery store. Ordinary green bean meals often include crunchy, crispy green beans, but Din Tai Fung beans have wrinkled skin.
This is the primary distinction between standard green bean side dishes and Din Tai Fung ones. So let’s make this tasty and fiery dish.
Fortunately, you won’t need many items to make this delicious side dish! Most likely, you already have these ingredients in your cupboard. What you’ll need is as follows:
- 1 pound green beans, rinsed and cut into 3′′ pieces
- 15 garlic cloves, finely minced
- to taste, 1/2 teaspoon kosher salt
- 14 teaspoon white pepper
- 1/4 teaspoon MSG or chicken broth powder
I like to keep them at 3′′ in length. Make sure the sizes are uniform so they fry evenly in the oil.
I give them a fine mince since we don’t want the garlic to brown; we just want the scent to permeate the green beans.
Avocado oil is my preferred neutral oil, but you can also use canola or veggie oil! I avoid using olive oil while preparing Chinese food for two reasons: 1. Its burning point is low, and 2. The flavor profile does not always complement the food.
- Consider a medium-sized pot.
- Mix with some neutral oil.
- While the oil is heated, split the green beans into manageable portions.
- Once the oil is hot, add a quantity of green beans.
- The beans are going to spatter. Take care!
- Also, season with chili flakes and salt to taste.
- Meanwhile, cover the surface of a tray or big dish with paper towels.
- After 20-30 seconds, transfer the beans to a paper towel dish.
- Allow any extra oil to be absorbed by the paper towel.
- Reheat the oil and continue the process with the remaining batches of green beans.
- Take a big mixing basin.
- Toss in the dry-fried green beans.
- Then, in the bowl, combine the garlic oil and hints of cooked garlic.
- Adjust the salt to your liking.
- Toss the items together thoroughly so that they are fully combined and the oil is uniformly covered on the beans.
- Green beans from Din Tai Fung are ready to serve. They go well with fluffy jasmine rice or meat. Good luck!
- To ensure that the beans retain their unique wrinkles, cook them in batches and do not crowd them in the pan.
- To increase the spiciness, add peppercorns or red chili flakes.
- Both chicken powder and chicken paste work nicely.
- You may try the same recipe using bok choy for a different flavor.
- If you don’t like chili, leave off the chili flakes and chili oil.
- You may also substitute unsalted butter for the neutral oil.
- Blanching should not be skipped. It gives the beans a more colorful appearance.
No way! Frozen Green Beans!
Unfortunately, the beans from the freezer cannot be used. The reason for this is that as the ice melts, it softens the beans. So when you cook them, instead of getting crisp, they become mushy.
If you have any leftover green beans, place them in the refrigerator. They last for 4 days before turning bad. But keep in mind that as they age, they lose their crispness and become softer.