I went home to Seattle over Memorial Day weekend to spend some time with my family and while there my mom and I had a girls day out complete with lunch and shopping. We went to the University District which I’ve only been to one time before and it was one shop we stopped at, so this time I actually got to walk through the whole shopping center. For lunch we tried out a new restaurant called Din Tai Fung, which is a dumpling restaurant. The menu is mostly dumplings, but also consists of other common Asian type foods like fried rice, etc. It was a very fun restaurant to try, albeit expensive, we enjoyed the experience. One of the dishes we ordered was garlic green beans, and they were phenomenal. They were crunchy and garlicky and very quickly became addictive.
Hence this blog post, I recreated those garlic green beans the best way I knew how. There’s nothing better than going to a restaurant, loving a dish and then being able to recreate it at home! The green beans we ate at the restaurant were definitely more of an appetizer, where you could eat them with your fingers. But the dish I made is more of a side dish, something to eat with a fork.
Start by cutting all the green beans in half, which I didn’t do, but should have done, or get them to all an equal 2-3 inches in length. The smaller more equal sized pieces will cook better and more evenly. The green beans need to be blanched first to maintain the bright green color and to take some of the crunch out of them.
You can use a regular pot to boil water or use a wok, which is what I did to avoid more dishes. Bring the water to a rolling boil and then dump in the green beans.
Cook them for 30-60 seconds and then immediately take them out of the boiling water into ice water to stop the cooking. Pat them dry before moving on to the next step.
Dump the water out of the wok and add a little oil, like half a cup or less. The green beans at the restaurant were wrinkly, which means they’ve been slightly fried so a light fry is what we’ll do. Heat up the oil and when it’s nice and hot, dump in the green beans. Toss them around and let the fry for about 2 minutes or until they get a little wrinkly, but not too long or they’ll start to brown.
Remove the beans from the oil and place them on a paper towel lined plate to drain off any excess oil.
Drain all but a tablespoon of the oil from the wok and heat it up then add in the minced garlic and saute until fragrant. This should just take 30 seconds or so, don’t overcook the garlic. Add in the green beans and a good sprinkle of kosher salt and saute with the garlic until beans are done, about 3-5 minutes.
Serve up and eat up! They’re super flavorful and still slightly crisp, the perfect side dish for any dinner entree!
- 1 pound fresh green beans, trimmed and cut into 3" pieces
- 3 cloves garlic, minced
- 1/2 cup canola oil
- 1/2-1 teaspoon kosher salt
- Bring water to a boil in a large pot or wok, once boiling, dump in green beans and cook for about 30-60 seconds. Remove from heat right into an ice bath to stop cooking and to preserve color.
- In a wok, heat up the canola oil, once hot, add in the green beans and toss to do a light fry for about 2-3 minutes. Until wrinkly, but before they turn brown
- Remove to a paper towel lined plate to drain. Remove all but a tablespoon or so of the oil. Add in the garlic and heat until fragrant. Add in the beans, toss with kosher salt and saute until beans are done. 3-5 minutes