Din Tai Fung Garlic Green Beans (15-Minutes Copycat Recipe)
These Din Tai Fung–style Garlic Green Beans are crisp, garlicky, restaurant-worthy, and the perfect easy side dish you can make in just 15 minutes!
If you’ve ever been to Din Tai Fung, you know their Garlic Green Beans are iconic — perfectly blistered, crisp-tender, salty, savory, and loaded with fresh garlic. This quick and simple recipe recreates that restaurant magic using just a few ingredients you probably already have. If you like Din Tai Fung dishes, you should also try my Shanghai Stir-Fried Rice Cakes!
This is my go-to side dish for weeknights, Asian-style dinners, and anytime I’m craving that signature Din Tai Fung flavor without making a reservation or waiting in line. It’s fast, flavorful, and way easier than you might think.
A Little Story From My Taiwan Roots
I spent my childhood in Taiwan, where weekend meals were often spent exploring bustling food streets, night markets, and different restaurants. Growing up, one of my favorite restaurants was Din Tai Fung. My parents knew how much I love Din Tai Fung, so every birthday, celebration, or “just because” outing included a visit.
And no matter what we ordered — soup dumplings, fried rice, hot and sour soup — we always got the Garlic Green Beans. They were my mom’s favorite side dish, perfectly crisp with just the right amount of garlic. Now I am older, I realized how easy it is to recreate this iconic dish at home!
Ingredients
You’ll need the following ingredients to make the Best Garlic Green Beans:
- Green Beans
- Garlic
- Salt & White Pepper
- Chicken Bouillon
- Neutral Oil
See recipe card below for a full list of ingredients and measurements.
How to Make Din Tai Fung Garlic Green Beans
Step 1: Wash the green beans and trim off the ends.
Step 2: Finely mince 15-20 cloves of garlic.
Step 3: Heat a large pot of neutral oil over medium-high heat. Add the green beans, then fry for about 45 seconds, or until the skins begin to blister or slightly wrinkled.
Step 4: Transfer the green beans to a plate lined with paper towel.
Step 5: Reserve 2 tablespoons of neutral oil. Reduce heat, add the minced garlic and sauté until fragrant.
Step 6: Add the green beans back in, along with salt, white pepper, and chicken bouillon. Toss everything together until combined.
What to Serve with Garlic Green Beans:
These are my favorite dishes to serve with Garlic Green Beans:
Equipment
How to Store and Reheat
To Store: Let the garlic green beans cool completely, then transfer them to an airtight container. Store in the refrigerator for up to 3–4 days.
To Reheat: You can reheat garlic green beans in the air fryer at 350°F, or microwave for a few minutes until heated through.
Top Tips for Success
Use a hot pan and don’t overcrowd – heat your wok over medium-high heat and cook the beans in batches to ensure even frying.
Add garlic at the end – Garlic burns fast, so I recommend adding the minced garlic toward the end, cooking just until fragrant (about 60 seconds). This keeps the flavor bright and fresh, just like the restaurant version.
Adjust seasoning to taste — Din Tai Fung’s version is perfectly seasoned. Taste in the end and adjust salt and pepper based on your preference.
If you make this recipe, please leave a comment below and let me know what you think. Make sure you also tag me @onehappybite on Instagram so I can see your creations!
Din Tai Fung Garlic Green Beans (Copycat Recipe)
Ingredients
- 1 lb green beans, washed and trimmed
- 20 clove garlic , minced
- ½ tsp salt, taste and add more if needed
- ½ tsp white pepper, taste and add more if needed
- 1 tsp chicken bouillon powder
- neutral oil , I used canola oil, but you can also use avocado or vegetable oil
Instructions
- Wash the green beans and trim the ends, then pat them dry.
- Finely mince the garlic, then set them aside.
- Heat neutral oil in a large wok or skillet over medium-high heat, until the temperature reaches 350℉. Add green beans in batches, then fry for about 45 seconds, or until the skins start to blister or wrinkle. Transfer to a plate lined with paper towel to absorb excess oil.
- Reserve about 2 tablespoons of oil in the wok and reduce the heat to medium. Add garlic, and sauté for 1-2 minutes until fragrant. Garlic cooks fast, be careful not to burn the garlic.
- Add the green beans back in, then season with salt, white pepper, and chicken bouillon powder. Toss everything together until well combined. Taste and add more seasoning if desired. Serve warm and enjoy!
What brand of chicken bouillon powder do you use?
Thank u
Hi, I used Lee Kum Kee!