Side Dishes
Din Tai Fung Green Beans
| Level: Easy |
Total Time: 20 min |
Yield: 8 servings |
This homemade version brings that same restaurant-style magic to your kitchen. The quick fry locks in a tender bite while creating that signature wrinkled texture, and the combination of garlic, preserved mustard greens, and a splash of Michiu adds deep, savory complexity. It’s quick, flavorful, and surprisingly easy to pull off perfect for when you want a standout side that might just steal the spotlight.
Din Tai Fung Green Beans
Print RecipeServings: 8 people
Calories: 320kcal
If you’ve ever had the famous green beans from Din Tai Fung, you already know they’re not just a side dish, they’re the thing you keep reaching back for. Blistered to perfection, lightly crisp on the outside, and packed with bold garlicky flavor, this dish transforms simple green beans into something seriously addictive.This homemade version brings that same restaurant-style magic to your kitchen. The quick fry locks in a tender bite while creating that signature wrinkled texture, and the combination of garlic, preserved mustard greens, and a splash of Michiu adds deep, savory complexity. It’s quick, flavorful, and surprisingly easy to pull off perfect for when you want a standout side that might just steal the spotlight.
Equipment
- 1 deep fryer
Ingredients
- 32 oz Green Beans trimmed
- 1 Tablespoon Garlic Oil
- 3-4 closed garlic minced
- 2 pouches Zhacai Preserved Mustard
- ¼ cup Michiu
- 1 Tablespoon mushroom Bouillon granules
- 2 cups vegetable oil or as needed
Instructions
- In a large Dutch oven or wok heat the vegetable oil to 375°F(190°C).
- In batches add the green beans and fry for 45 to 60 seconds.
- Remove the green beans and drain on a cooling rack and sheet pan
- Once all the green beans have been fried, over medium high heat, saute the mustard greens and garlic in the garlic oil.
- Add in the Michiu and heat until almost all of the cooking wine has evaporated.
- Add in the green beans and mushroom. Toss to combine.
- Remove from the heat and serve
Notes
You want to get 2 pouches Zhacai Preserved Mustard
Use ¼ cup Michiu
1 Tablespoon mushroom Bouillon granules