We live in Newport Beach and when all of our huge family comes to town we book at reservation at Din Tai Fung. And believe it or not EVERYONE looks forward to the green beans. We always tried to figure out why they were so darn good. So one day I asked, and I got the answer and now I will share it with you. Here’s my recipe for Copycat Din Tai Fung Green Beans.
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Copycat Din Tai Fung Green Beans: So Snappy!

So what do we love about Din Tai Fung Green Beans? Well for one, they are snappy, but not a deep fried kind crispy, more like a fresh, bright green snappy if that makes sense. But that’s not the only reason we love them. The Din Tai Fung Green Beans have a certain flavor, the garlic and sea salt are obvious, but there was something else that I couldn’t quite but my finger on….

So I Asked:

Ask and ye shall receive as they say. It’s bouillon. Or in the case of my Copycat Din Tai Fung Green Beans, it’s Better Than Bouillon. That is what gives the green beans that amazing savory flavor!

Copycat Din Tai Fung Green Beans: The Cooking Process

Blanche, fry, toss in garlic and bouillon. That’s the process. First we blanche the green beans in boiling water for 30 seconds, then put them in an ice bath to stop the cooking process and fry quickly in avocado oil. Then toss in garlic and bouillon. Voila! Delicious Copy Cat Din Tai Fung Green Beans!

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The Recipe: Copycat Din Tai Fung Green Beans

What you need: a good cast iron pan, Better Than Bouillon, a great sea salt, and a screen for splatter!

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Copycat Din Tai Fung Green Beans

Snappy green beans in a garlic bouillon sauce!

Course Side Dish, vegetable side dish, Vegetables

Cuisine Asian

Keyword copycat green beans, Din Tai Fung Green Beans, vegetable side dish

Prep Time 5

Cook Time 15

Total Time 20

Servings 4 servings

Ingredients

1 pound fresh green beans
5 cloves garlic, peeled and minced
¼ cup avocado oil (more or less)
2 tablespoons water
1 tablespoon chicken broth concentrate (I use Better Than Bouillon)
flaked sea salt
Sliced almonds (optional)

Instructions

Note: a screen guard comes in handy for this recipe. Splatter may happen 🙂

Start a medium sized pot of water to boil. While waiting for water to boil, trim ends off green beans. Place a bowl of cold water and ice in sink.
When water boils, add green beans and blanche for 30 seconds. Strain and immediately place green beans in ice bath to stop the cooking process. Then strain beans and place on paper towels and pat dry the best you can.
Peel and mince garlic. Set aside.
In a 10" cast iron pan on high heat, add avocado oil. Wait two minutes, if oil is shimmering, gently place a green bean in oil. If it immediately bubbles and sizzles, it's ready. If not wait a little longer. Add half the green beans to the pan, have a screen nearby because the oil may splatter. Let the beans sizzle for two minutes, until the skin and edges start to blister a little. Remove with a slotted spoon and place on a plate lined with paper towels. Repeat process on the other half of the green beans.
Turn off heat. Carefully soak up all but about one tablespoon of oil with paper towels. Add garlic and turn heat to medium. Cook for for 30 seconds, using a spatula to keep the garlic from burning.
Add two tablespoon of water to pan and 1 tablespoon bouillon. Use your spatula to mix well. Add greens beans and cook for two more minutes, tossing green beans in garlic bouillon sauce. Turn off heat. Sprinkle with sea salt and put green beans into a bowl. Garnish with almond slices if desired.

Notes

Want to add some heat to this recipe. A tablespoon of chili oil with do the trick!

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