Din Tai Fung Green Beans (Copycat Pan Fried Green Beans)

These Din Tai Fung green beans have that signature tender-crisp texture and a garlic flavor that hits you in the best way possible. If you've ever been to a Din Tai Fung restaurant, you already know these green beans steal the show, right along with their cucumber salad and dumplings. They might be pricey on the menu, but with this copycat garlic green beans recipe, you can recreate the same restaurant-quality side at home for a fraction of the cost!

Why I Love This Din Tai Fung Green Beans Recipe

Whenever I’m at Din Tai Fung, I can’t resist ordering their famous garlic green beans. They’re often the first thing I eat, sometimes before the dumplings even make it to the table. What makes them unforgettable is the balance of textures and flavors; vibrant, tender-crisp beans with just the right amount of blistering, coated in a deeply savory garlic sauce that makes every bite better than the last.

As someone who’s tested countless vegetable side dishes, cracking the code on how to make Din Tai Fung green beans at home felt like discovering a restaurant secret. The key is high-heat cooking for that signature blistered texture of fried green beans without losing the fresh crunch. Now, I can bring that same flavor and texture to my own kitchen, whether I’m serving them alongside homemade dumplings or as an easy weeknight side. And the best part? This recipe uses simple, fresh ingredients and comes together in minutes—no more waiting for a table! 

Ingredients You’ll Need

• 1 lb green beans, washed, dried, and trimmed into 3-inch pieces
• 15 cloves garlic, finely minced
• ½ teaspoon kosher salt, to taste
• ¼ teaspoon white pepper
• ¼ teaspoon MSG or chicken bouillon powder
• Neutral oil, for frying

How To Make Din Tai Fung Green Beans

Step 1: Prep the Green Beans

Wash and thoroughly dry the green beans. Trim the ends and cut each bean into 3-inch pieces.

Step 2: Fry the Green Beans

Heat about 1 inch of neutral oil in a shallow pan to 375°F (190 °C). Fry the beans in small batches for 1 minute, keeping the oil above 325 °F to maintain crispness. Transfer the fried green beans to a paper towel-lined plate to drain the excess oil.

Step 3: Sauté the Garlic

In a separate pan or wok, heat 2 tablespoons of the frying oil over low heat. Add the garlic and cook 1–2 minutes, stirring constantly, until pale golden and fragrant—do not let it brown.

Step 4: Season and Toss for More Flavor

Return the beans to the pan with the garlic. Sprinkle with white pepper, MSG or bouillon, and salt to taste. Toss to coat the green beans evenly in the garlic and seasonings.

Step 5: Serve and Enjoy

Transfer to a serving plate and eat immediately while they're still hot and crisp. Enjoy!

My Expert Tips Section

• Dry Beans = No Oil Splatter – Any surface water turns to steam in 375 °F oil, causing dangerous pops. I wash beans in advance and let them air dry on a towel for at least 20 minutes before frying.
• High Heat Blistering – Starting at 375°F and not letting the oil dip below 325°F ensures the beans blister on the outside before overcooking inside. This quick fry preserves their snap and bright color. If you have a thermometer, use it!
• Batch Cooking for Crispness – Crowding the pan drops the oil temperature and steams the beans instead of frying them. Work in 2–3 batches for even cooking. Patience is key here.
• Gentle Garlic Heat – Garlic burns quickly above 300°F, turning acrid. Low heat and constant stirring keep it sweet and aromatic. I pull it off the heat the moment it turns pale gold—it will keep cooking from residual heat, so don't leave it on the heat too long.
• MSG vs. Bouillon – Din Tai Fung’s version has a noticeable umami punch. MSG gives the most spot-on flavor, but chicken bouillon adds a savory depth that’s equally addictive if you prefer no MSG.
• Serve Immediately – These beans lose their perfect texture as they sit. I keep the fried beans ready, then sauté garlic and toss right before bringing them to the table. Enjoy as soon as the garlic string beans hit the plate!

Variations To Try

• Spicy Garlic Fried Green Beans: Add ½ teaspoon red pepper flakes or 1 finely minced fresh chili to the pan along with the garlic. This infuses the oil with heat and gives the beans a slow-building kick that complements the savory garlic flavor without overpowering it.
• Black Bean Garlic Green Beans: Stir in 1 teaspoon fermented black bean paste with the garlic. The paste adds a rich, umami-packed saltiness and a hint of tang, creating a deeper, more complex flavor similar to a Chinese black bean stir-fry.
• Sesame Garlic Green Beans: Right before serving, drizzle 1 teaspoon toasted sesame oil over the beans. The nutty aroma pairs beautifully with the garlic and adds a subtle, earthy richness—perfect if you’re serving these beans alongside dumplings or fried rice.

Copycat Din Tai Fung Green Beans Recipe FAQs

Can I air fry the beans?

Yes. Toss the beans lightly with 1–2 teaspoons of neutral oil, then air fry at 400°F (200°C) for 6–8 minutes, shaking the basket halfway through cooking. Once cooked, quickly sauté the beans with the garlic and seasonings in a hot pan for 30–60 seconds to infuse that classic savory flavor.

What oil is best for frying?

Choose a neutral-flavored oil with a high smoke point—such as canola, peanut, or sunflower oil—so the beans cook properly without burning and without the oil overpowering the garlic flavor. These oils can withstand the high heat needed for flash frying while allowing the green beans to retain their bright color and crisp bite.

Can I prep the green beans ahead of time?

You can wash and trim the beans in advance. Store them wrapped in a clean kitchen towel or in a paper-towel-lined container in the refrigerator for up to 24 hours. For the best texture and flavor, do the quick fry and garlic sauté just before serving.

Do I have to use MSG in this recipe?

No. While MSG adds a depth of savory umami similar to what you taste at Din Tai Fung, you can substitute it with chicken bouillon powder for a similar boost, or simply season with a little extra salt or flaky salt. 

Can I use frozen green beans instead of fresh?

I don't recommend using frozen for this recipe. The reason is that frozen green beans tend to release excess water when cooked, which causes them to steam rather than fry. This prevents you from getting that signature copycat texture. For the best results, use fresh, firm green beans and cook them at high heat so they stay crisp and tender with a slightly charred exterior.

My Final Thoughts

These copycat Din Tai Fung green beans bring the same blistered, garlicky combo of the restaurant version to your own kitchen. Make them once and you’ll start grabbing fresh green beans every time you go to the store! Whether you're serving these as an appetizer for a crowd or on the side with dinner for your family, everyone will make a happy plate. Please leave a review and comment below if you make this recipe! 

More Copycat Recipes To Try

• Logan's cucumber salad
• Longhorn brussel sprouts
• Chipotle pinot beans
• Chipotle fajita veggies