Din Tai Fung Style Green Beans
Din Tai Fung Style Green Beans
Ingredients
For the Green Beans
- 1 pound fresh green beans, trimmed
- 2 tablespoons vegetable oil
- 4 garlic, cloves, minced
- 1 tablespoon fresh ginger, minced
- 1 red chili, small, thinly sliced (optional)
- 1 teaspoon toasted sesame seeds, for garnish
For the Sauce
- 2 tablespoons light soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon granulated sugar
- 1/2 teaspoon toasted sesame oil
- 2 tablespoons water
Instructions
- 1
Prepare the green beans by washing them thoroughly and trimming off the tough ends. Pat them dry completely.
⏱️ 5 min
- 2
In a small bowl, whisk together all the sauce ingredients: light soy sauce, rice vinegar, granulated sugar, toasted sesame oil, and water. Set aside.
⏱️ 2 min
- 3
Heat the vegetable oil in a large wok or skillet over medium-high heat until shimmering. Add the trimmed green beans in a single layer if possible. Stir-fry for 5 to 7 minutes, tossing occasionally, until the beans are tender-crisp and slightly blistered or charred in spots. Remove the green beans from the wok and set aside.
⏱️ 7 min
- 4
Reduce the heat to medium. Add the minced garlic, minced ginger, and sliced red chili (if using) to the same wok. Stir-fry for about 30 seconds to 1 minute, until fragrant, being careful not to burn the garlic.
⏱️ 1 min
- 5
Return the cooked green beans to the wok. Pour the prepared sauce over the green beans and toss quickly to coat everything evenly. Cook for another 1 to 2 minutes, allowing the sauce to slightly thicken and cling to the beans.
⏱️ 2 min
- 6
Transfer the Din Tai Fung style green beans to a serving dish. Garnish with toasted sesame seeds and serve immediately as a delicious side dish.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Din Tai Fung Style Green Beans
Ingredients
For the Green Beans
- 1 pound fresh green beans, trimmed
- 2 tablespoons vegetable oil
- 4 garlic, cloves, minced
- 1 tablespoon fresh ginger, minced
- 1 red chili, small, thinly sliced (optional)
- 1 teaspoon toasted sesame seeds, for garnish
For the Sauce
- 2 tablespoons light soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon granulated sugar
- 1/2 teaspoon toasted sesame oil
- 2 tablespoons water
Instructions
- 1
Prepare the green beans by washing them thoroughly and trimming off the tough ends. Pat them dry completely.
⏱️ 5 min - 2
In a small bowl, whisk together all the sauce ingredients: light soy sauce, rice vinegar, granulated sugar, toasted sesame oil, and water. Set aside.
⏱️ 2 min - 3
Heat the vegetable oil in a large wok or skillet over medium-high heat until shimmering. Add the trimmed green beans in a single layer if possible. Stir-fry for 5 to 7 minutes, tossing occasionally, until the beans are tender-crisp and slightly blistered or charred in spots. Remove the green beans from the wok and set aside.
⏱️ 7 min - 4
Reduce the heat to medium. Add the minced garlic, minced ginger, and sliced red chili (if using) to the same wok. Stir-fry for about 30 seconds to 1 minute, until fragrant, being careful not to burn the garlic.
⏱️ 1 min - 5
Return the cooked green beans to the wok. Pour the prepared sauce over the green beans and toss quickly to coat everything evenly. Cook for another 1 to 2 minutes, allowing the sauce to slightly thicken and cling to the beans.
⏱️ 2 min - 6
Transfer the Din Tai Fung style green beans to a serving dish. Garnish with toasted sesame seeds and serve immediately as a delicious side dish.
⏱️ 1 min