Din Tai Fung's Garlic Green Beans

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• Step 1

  Trim the stem ends off the green beans and cut them into 2-inch pieces. Rinse thoroughly in a colander, then pat dry with a clean towel.

  • 0.50 lb green beans, cut into 2 inch pieces (225 g)
• Step 2

  Finely mince the garlic.

  • 5 clove garlic, finely minced (15 g)
• Step 3

  Heat the vegetable oil over high heat in a small pot or wok until it reaches about 375°F, or until the surface shimmers and a wooden chopstick or spoon dipped in the oil releases small, steady bubbles.

  • 1 cup vegetable oil (218 g)
    (or any neutral oil for frying)
• Step 4

  Add a splash of neutral oil to a wok or frying pan and sauté the minced garlic over medium heat until fragrant. Remove the pan from the heat and set aside.

  • 5 clove garlic, finely minced (15 g)
• Step 5

  Flash-fry the dry green beans in the hot oil for 10 to 15 seconds, just until the skin blisters. Remove immediately and transfer to the pan with the sautéed garlic. Season to taste with salt and msg, then toss well to coat evenly in the garlic oil and seasonings.

  • 0.50 lb green beans, cut into 2 inch pieces (225 g)
  • ½ tsp salt (3 g)
  • ½ tsp msg (2.5 g)
  • 5 clove garlic, finely minced (15 g)