If you’ve ever been to Din Tai Fung, you know the green beans are unforgettable—super crispy, full of garlicky flavor, and just the right amount of salt.
This copycat version gets you all of that, right at home, and it only takes 15 minutes to whip up.
Perfect as a quick side dish when you want something simple, fast, and packed with flavor.
Why I Love This Recipe
I used to go to Din Tai Fung just for these green beans. The wok hei (that smoky stir-fried flavor), the garlic, the perfect bite—it’s addicting. After some trial and error, I finally cracked the home version. No deep fryer needed, just high heat and the right steps.
- Takes only 15 minutes
- Just 5 ingredients
- No fancy tools—just a hot pan
- Tastes just like the real thing
What You’ll Need
- 1 lb green beans, ends trimmed
- 4 garlic cloves, minced
- 2 tbsp neutral oil (canola or vegetable)
- ½ tsp kosher salt
- ½ tsp sugar
- Optional: ¼ tsp sesame oil for finishing
Pro Tips
- Dry your green beans really well before cooking. Any moisture will make them steam, not crisp.
- Use high heat. It’s the only way to get the signature blister.
- Don’t walk away—these go fast!
- Use a wide pan so the beans aren’t crowded.
- Add garlic after the beans so it doesn’t burn.
Tools You’ll Need
- Large skillet or wok
- Tongs or a spatula
- Garlic press (optional)
- Paper towels
- Mixing bowl
Substitutions and Variations
- No fresh garlic? Use ½ tsp garlic powder, but fresh tastes way better.
- Try with long beans for an even more authentic twist.
- Add chili oil at the end for a spicy kick.
- Drizzle with oyster sauce or soy sauce if you want it saucier.
Make Ahead Tips
You can wash, trim, and dry your green beans up to 2 days ahead. Store them in a paper towel–lined container in the fridge so they stay nice and dry.
Cooking Instructions
Step 1: Wash, trim, and dry green beans
Wash 1 lb of green beans, trim off the ends, and pat them completely dry with paper towels. Spread them out so they air dry for a few minutes.
Step 2: Heat oil
Pour 2 tbsp of neutral oil into a large skillet or wok over high heat. Let it heat until the oil is shimmering and almost smoking.
Step 3: Blister the green beans
Add all the dried green beans to the hot pan. Stir-fry for 6–8 minutes, turning occasionally, until the beans are wrinkled and blistered in spots but still have some crunch.
Step 4: Add garlic
Add 4 minced garlic cloves to the pan. Stir quickly to coat the beans without burning the garlic. Cook for about 30 seconds.
Step 5: Season
Turn off the heat. Sprinkle in ½ tsp kosher salt and ½ tsp sugar. Toss well to coat everything evenly. Optionally, drizzle in ¼ tsp sesame oil for a little extra flavor.
Leftovers and Storage
Let leftovers cool, then store them in an airtight container in the fridge for up to 3 days. Reheat in a hot skillet to bring back the crispiness—microwave will make them soft.
Servings and Time
Makes: 4 servings
Total Time: 15 minutes
Macros (per serving – estimated)
- Calories: 110
- Protein: 2g
- Carbs: 10g
- Fat: 8g
- Fiber: 3g
- Sugar: 2g
Why This Recipe Works (Quick Science)
High heat = dry heat. That’s how you get blistered green beans instead of steamed ones. Moisture is the enemy here. By drying the beans and using a wide, hot pan, you get the smoky blistered texture without a deep fryer.
Adding garlic at the end keeps it from burning and lets the flavor coat the beans without getting bitter.
Common Mistakes
- Not drying the beans fully: this causes steaming, not blistering
- Overcrowding the pan: leads to uneven cooking
- Burning the garlic: always add it after the beans
- Using low heat: it just won’t work
What to Serve With
- Dumplings (steamed or pan-fried)
- Fried rice
- Sesame noodles
- Grilled tofu or chicken
- Sticky white rice
FAQ
Can I use frozen green beans?
Not recommended—they have too much moisture and won’t blister properly.
Do I need a wok?
Nope! A wide stainless steel or nonstick pan works great.
Can I make this ahead of time?
You can prep the green beans in advance, but cook right before serving for best texture.
Final Thoughts
These green beans are so simple but so satisfying. Perfect as a side dish or even a snack when you want something garlicky and crispy. Once you try them, you’ll be making them all the time. If you give it a go, drop a comment and let me know how it turned out or if you made any tweaks—I love hearing what you come up with!