These Chinese-style Garlic Green Beans are blistered, garlicky, and downright addictive. Inspired by the famous version from Din Tai Fung, they’re simple, crisp, and packed with flavor — the kind of side dish you’ll keep sneaking bites from even before dinner is served. Just a handful of ingredients and a few easy steps stand between you and this restaurant-worthy plate.
Garlic Green Beans – A Takeout Favorite at Home
Every time my family dines at a Chinese restaurant, garlic green beans are one of those dishes we have to order. There’s something incredibly comforting about that squeaky crunch, blistered skin, and garlicky aroma that fills the table the moment it arrives.
I think of them as the vegetable version of french fries — you keep grabbing one after the other without even thinking. And when they’re done right, they have that same satisfying snap and salty bite that makes them a crowd-pleaser.
This version takes a page from Din Tai Fung’s famous garlic string beans — super simple, super flavorful, and easy enough to recreate at home.
A Quick Note on Din Tai Fung
If you’ve ever been lucky enough to visit Din Tai Fung, you probably know them for their legendary soup dumplings (xiao long bao). But if you looked around their menu, you’d see a humble dish of stir-fried string beans that somehow manages to stand out.
Their garlic green beans are cooked to perfection — blistered, garlicky, and slightly crisp without being greasy. The first time I had them, I knew I had to try making them at home.
And just for laughs — my family once thought we’d found a Din Tai Fung branch near us, only to discover later the restaurant was called Ding Tai Fung. Yep, just a tiny letter switch. But to be honest, their food wasn’t bad either, and we still go back now and then, fake name and all.
What Kind of Green Beans Should You Use?
For this recipe, I like to use standard green beans — also called string beans or snap beans. You could also go with French green beans (aka haricots verts), which are thinner and a little more delicate. If you’re using the French ones, just reduce the cook time slightly.
Whatever you choose, please don’t use canned green beans. The texture just doesn’t hold up — they’ll go mushy and won’t blister properly.
Why Blanching Makes a Difference
You don’t have to blanch your green beans, but I highly recommend it. That quick dip in boiling water brightens their color and helps them cook more evenly later. It also helps give that perfect balance — slightly tender on the outside with a crisp bite in the middle.
What Does Blanching Mean?
Blanching means briefly boiling vegetables and then immediately cooling them in ice water. The ice bath stops the cooking process and helps lock in that vibrant green color. It also softens the outer layer of the green beans just enough to give you a better stir-fried finish.
What Is Dry Frying?
Dry frying isn’t really dry — it just means frying without batter or coatings. This method is what gives Chinese green beans their signature wrinkled and blistered look.
The high heat crisps up the skin, caramelizes the natural sugars in the beans, and brings out that rich, toasty flavor that makes them taste like they came from a top-notch Chinese kitchen.
What Do Garlic Green Beans Taste Like?
Imagine biting into a hot, snappy green bean with crispy edges, and suddenly you’re hit with a wall of garlic. The flavor is bold but not overwhelming — the kind of dish that somehow stays light and doesn’t weigh you down, even if you eat a whole plate by yourself.
They’re salty, garlicky, and just plain satisfying. One bite turns into five, and before you know it, the bowl’s empty.
Ingredients You’ll Need
Green beans
Fresh, firm green beans are a must here. Trim the ends, and cut them in half if you prefer bite-sized pieces — I like to leave mine whole and munch through them just like that.
Garlic
Lots of it! Don’t be shy. Fresh minced garlic makes all the difference and adds that signature flavor to this dish.
Oil and salt
A neutral oil like vegetable or canola for frying, and just a little salt to season the garlic. That’s it — no fancy sauces needed.
How to Make Chinese Garlic Green Beans
1. Prep the Green Beans
Wash the green beans thoroughly and pat them completely dry — especially if you’re about to fry them. Trim off the stem ends (both sides if you’d like), and leave them whole or cut in half depending on your preference. Finely mince a generous amount of garlic and set it aside.
2. Blanch the Beans
Bring a pot of water to a boil and toss in the green beans for about 20 seconds. That’s all they need. Quickly remove them and plunge into an ice bath to stop the cooking process. Drain them well and lay them out on a clean towel to dry. Any leftover water will cause oil to splatter when you fry.
3. Dry Fry the Beans
In a wok or deep pot, heat enough oil to submerge the beans — aim for 350°F (180°C). You can test the temperature by dropping in a single bean; it should bubble instantly.
Carefully add the green beans in small batches and fry for about 1 minute until they blister and wrinkle up. Drain them on paper towels while you finish the rest.
4. Stir Fry with Garlic
In a clean wok or pan, heat a tablespoon of oil over medium heat. Add your minced garlic and a pinch of salt, stirring just until the garlic is fragrant and golden (don’t let it burn!).
Toss in the fried green beans and stir them around just long enough to coat everything in that garlic goodness — around 20 seconds is perfect. Remove from heat.
5. Plate and Serve
Want to serve them Din Tai Fung–style? Stack the beans neatly in one direction like a little pyramid on your plate. Or just pour them into a bowl and dig in — no wrong way to eat these.
How to Serve Garlic Green Beans
These go with just about anything. I love serving them with:
- Steamed jasmine rice and grilled chicken
- Fried rice or noodles
- Roast pork or tofu
- Or just a big bowl all to myself for lunch
They’re also perfect for adding some green to the dinner table when everything else is rich or heavy.
How to Store Leftovers
Store any leftover garlic green beans in an airtight container in the fridge for up to 3 days. They won’t stay crispy, but they’ll still be tasty. You can reheat them in a pan or give them a quick blast in the microwave. I personally like eating them cold, straight from the fridge — kind of like cold pizza.
Chinese Garlic Green Beans
These Garlic Green Beans, made with just two ingredients, are crisp, blistered, and full of garlicky flavor.
Ingredients
- 300 grams green beans (about 0.7 lb)
- 4 garlic cloves
- 1 tbsp vegetable oil (for stir-frying)
- ¼ tsp salt
Instructions
- Wash, dry, and cut ends off of green beans.
- Finely mince garlic.
- Place green beans in boiling water for 20 seconds, remove from water and place in ice bath.
- Remove from ice bath and dry thoroughly.
- To a pot, heat enough vegetable oil to cover the beans on high heat until it reaches 350°F (180°C).
- Transfer beans to oil, letting it fry for 1 minute, or until the texture is blistered and wrinkled.
- To a wok on medium heat, toss in garlic and salt, stir frying it for a few seconds.
- Add in the green beans and stir fry for 20 seconds.
- Plate the green beans and serve!
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 61Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 0mgSodium: 147mgCarbohydrates: 7gFiber: 2gSugar: 3gProtein: 2g
Asianplated.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Frequently Asked Questions
Can I skip the frying step?
Yes, but you’ll miss out on that classic blistered texture. If you want a lighter version, try roasting the beans in the oven at 425°F for about 20 minutes, then stir fry with garlic.
Can I make this with frozen green beans?
Fresh is definitely better here. Frozen beans tend to hold too much water and won’t blister the same way. But if you must use frozen, thaw and dry them as thoroughly as possible before frying.
Can I use a different oil?
Any neutral oil with a high smoke point will do — vegetable, canola, or even peanut oil works great.
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