If you’re bored of the same old green beans, then this recipe will be your new best friend. Inspired by Din Tai Fung green beans, these smothered garlic green beans are crispy, savory, and addictively delicious! They’re perfect as a side dish, or even as part of a main course. So next time you’re looking for something new to make with green beans, give this recipe a try!
📖 Recipe
Ingredients
- 4 cups green beans, ends trimmed and halved
- 8 cloves garlic, minced
- 6 tablespoons avocado oil, divided
- ¼ teaspoon salt
Instructions
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Blanch 4 cups of green beans in boiling water (15-20 seconds) and then shock them by placing them in ice water to stop cooking. Then, pat them dry with a paper towel thoroughly after the ice bath!
Note: If you don’t dry properly, the water could splatter in the oil – this can be dangerous. So please make sure to dry properly!
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Heat a small saucepan or wok (smaller is better because you’ll want to deep fry the green beans).
Add ⅓ cup of oil or as much as needed to completely cover the beans. Heat to 350F and then drop the beans in there. It should bubble and fry immediately. Fry for 30 – 60 seconds until they are blistered.
Drop them on a rack lined with a paper towel to absorb excess oil.
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In a different pan, add ½ to 1 tablespoon of avocado oil and then add minced or chopped garlic to the hot oil. Fry them up for 15 to 30 seconds until fragrant.
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Now toss the beans back in the pan with the garlic and toss them. Salt to taste. Serve hot!
