These Chinese garlic green beans are inspired by the version served at Din Tai Fung, and they come together with about 10 minutes of prep and 5 minutes of cooking. Flash fried green beans stay crisp inside while the garlic brings a savory, aromatic finish.
That combination makes this an easy side dish when you want something restaurant style without a lot of work. This easy side dish comes together in about 15 minutes total.
I first made these on a hectic weeknight when my main dish was already planned, but the vegetable side was still a blank space. I wanted something quick, but I also wanted it to feel like more than plain steamed beans.
This recipe was exactly right, and now it is one of my go to sides. We often serve it next to simple roasted chicken, pan seared salmon, or rice bowls.
Because the ingredient list is so short, the method matters. The beans are flash fried in hot oil, which gives them that lightly wrinkled outside and tender crisp center. Then they are tossed with softened garlic and a measured amount of salt. It is a simple side, but the texture is what makes it feel special.
This dish makes about 3 servings. Each serving is light, with about 55 calories, 12 grams of carbohydrates, 3 grams of protein, 4 grams of fiber, and 398 milligrams of sodium. Keep those numbers as a helpful guide if you are watching portions or planning a balanced plate.
This Chinese style side dish needs only three main ingredients plus oil for flash frying. Measure them before you start, because the cooking moves quickly once the oil is hot.
1 pound green beans also called string beans
2 tablespoons garlic minced, about 4 to 5 cloves
1/2 teaspoon Kosher salt if using fine salt, use a little less
Oil, as needed any high smoke point oil like vegetable, peanut, or avocado oil
Fresh green beans work best here. They hold their texture during flash frying and give you that satisfying snap. The garlic should be minced evenly so it browns gently without burning.
For the oil, choose a neutral high smoke point option. Vegetable, peanut, and avocado oil are all good choices. Avoid heavy olive oil, because it is not ideal for this high heat frying step.
How to Make Chinese Garlic Green Beans
The method is quick, but a little organization helps. Start by trimming and drying the beans, then heat the oil, fry in batches, drain, and finish with garlic and salt.
Remove the ends of the green beans by snapping the tips with your fingers or trimming them with a knife. Rinse the beans and dry them thoroughly with kitchen towels or paper towels. Dry beans are important here.
In a medium pot or wok, add about 1/2 inch of oil. Heat the oil over medium high heat until it reaches about 350°F. While the oil heats, prepare a plate lined with paper towels.
In batches, add the dried green beans to the oil and flash fry them for about 30 seconds to 1 minute, depending on how cooked you like your green beans. Remove the beans and let them drain on the paper towel lined plate.
Drain the oil into a bowl or container, leaving about 1 to 2 teaspoons of oil in the pan. If you are not comfortable pouring hot oil, let it cool before handling it, or use a new pan with a couple of teaspoons of the frying oil.
Heat the pan over medium heat until hot and add the minced garlic. Sauté the garlic until fragrant and slightly browned. Turn off the heat and add the flash fried green beans. Season with the salt and toss until everything is evenly mixed.
Transfer the garlic green beans onto a plate and enjoy. You can also drizzle a little homemade chili oil on top for extra fragrance and a touch of spice.
Check the oil temperature by placing the tip of a wooden chopstick into the oil. The oil should sizzle instantly with lots of bubbles.
Recipe Tips
These small details make a big difference when you are working with hot oil and fresh beans.
Dry the green beans well after rinsing. Any extra water can splatter and pop when it hits the hot oil.
Make sure the oil is hot enough before frying. Hot oil cooks the surface quickly so the beans do not absorb too much grease.
Adjust the frying time for the crunch you like. Shorter frying keeps more snap, while a little longer makes the beans softer and more tender.
For spice, sauté red pepper flakes with the garlic, or toss the finished beans with chili oil.
I like to fry my beans for about 45 seconds. That gives me the wrinkled look I want while keeping the center bright and crisp. If you prefer them more cooked, work in smaller batches and watch the color carefully.
Storage
Let leftover Chinese garlic green beans cool completely before storing them. Place them in an airtight or properly covered container and refrigerate for up to five days. They are best within a couple of days, while the garlic flavor is still fresh and the beans keep their pleasant texture.
Before putting them away, spread the beans out a little if possible. This helps them cool evenly and avoid trapping too much moisture in the container. Once cold, the beans will soften slightly over time, but they still make a great quick leftover side.
Reheating
Reheat leftover garlic green beans in a microwave safe container until hot, or warm them in a pan over medium high heat until heated through. The pan method helps restore a little of the exterior texture, but either way works.
If using the microwave, cover the container loosely to keep some steam in while preventing sogginess. Stir partway through heating so the beans warm evenly. If using the stove, keep the beans moving in the pan until they are glossy and hot.
What to Do with Leftover Oil
Do not pour leftover frying oil down the drain. Let it cool completely before you handle it or store it.
If you want to reuse the oil, strain it through a fine mesh strainer or cheesecloth to remove any small pieces. Store the strained oil in a heatproof container in a cool, dark place, and use it within a couple of weeks. This works well for stir frying or another batch of beans.
If you are discarding the oil, seal it in a container and place it in the trash. This is the safest and cleanest option for your kitchen plumbing.
Always let hot oil cool before straining, storing, or disposing of it. A small amount of patience prevents burns and spills.
FAQs
What kind of green beans should I use for Chinese garlic green beans?
Use fresh green beans, often sold as string beans in U.S. supermarkets. The recipe calls for 1 pound of green beans. Look for bright green, firm pods that snap cleanly, and avoid soft, shriveled, or rusted beans.
How long do you fry Chinese garlic green beans?
Flash fry the green beans in batches for about 30 seconds to 1 minute, depending on how tender you like them. Heat about 1/2 inch of oil to 350°F before frying. The full recipe takes about 15 minutes: 10 minutes of prep and 5 minutes of cooking.
Why are my Chinese garlic green beans soggy?
Soggy beans usually happen when the beans are wet, the oil is not hot enough, or too many beans are added at once. Dry the beans thoroughly after rinsing, heat the oil to about 350°F, and fry in small batches. Drain the fried beans on paper towels before tossing them with garlic.
How do you store and reheat leftover Chinese garlic green beans?
Cool the beans completely, then store them in an airtight container in the refrigerator for up to 5 days. Reheat them in a pan over medium-high heat for a minute or two to help restore texture, or use the microwave for convenience. They are best within a couple of days.
Chinese Garlic Green Beans These Chinese garlic green beans are inspired by the version served at Din Tai Fung, and they come together with about 10 minutes of prep and 5 minutes of cooking. Flash fried green beans stay crisp inside while the garlic brings a savory, aromatic finish.
Total Time:15 min
Yield:3 servings 1x
Ingredients
Scale
1 pound green beans 2 tablespoons garlic, minced (about 4 to 5 cloves) ½ teaspoon Kosher salt, if using fine salt, use a little less as needed Oil, any high smoke point oil like vegetable, peanut, avocado, etc
Instructions
1-Remove the ends of the green beans: Remove the ends of the green beans by snapping the tips with your fingers or trimming with a knife. Rinse the beans and dry them thoroughly with kitchen towels or paper towels. 2-In a medium pot or wok, add: In a medium pot or wok, add about ½ inch of oil. Heat the oil on medium high heat until about 350°F. While the oil is heating, prepare a plate lined with paper towels. *You can also check to see if the oil is hot enough by placing the tip of a wooden chopstick in the oil. The oil should sizzle instantly with lots of bubbles.* 3-In batches, add the dried green beans: In batches, add the dried green beans into the oil and flash fry them for about 30 seconds to 1 minute, depending on how cooked you like your green beans. Remove the green beans from the oil and let them drain the prepared plate with paper towels. 4-Drain the oil into a bowl or: Drain the oil into a bowl or container, leaving about 1 to 2 teaspoons of oil in the pan._*If you’re uncomfortable with pouring out hot oil, let it cool before handling it, and use a new pan.*_ 5-Heat the pan over medium heat until: Heat the pan over medium heat until hot and add the minced garlic. Sauté the garlic until fragrant and slightly browned. Turn off the heat and add the flash fried green beans. Season with the salt and toss until everything is evenly mixed. 6-Transfer the garlic green beans onto a: Transfer the garlic green beans onto a plate and enjoy! You can also drizzle a bit of homemade chili oil for extra fragrance and a little spice.
Last Step:
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