Loading...

Heat a generous amount of cooking oil in a deep pot or fryer to 350°F. Maintaining this temperature is crucial to prevent soggy green beans.

Flash cook the trimmed green beans in small batches for approximately 1 minute per batch. This prevents overcrowding and ensures even cooking.

Once cooked, remove the green beans from the oil and place them on a paper towel-lined surface to drain excess oil.

In a separate large pan or wok, add 1 tablespoon of cooking oil over medium heat.

Add the minced garlic to the pan and cook until it turns a light golden brown, about 30 seconds to 1 minute.
Add the previously deep-fried green beans to the pan with the garlic.

Season the green beans with kosher salt, MSG, and white pepper.

Toss the green beans and seasonings thoroughly to ensure everything is well combined and coated.

Taste the green beans and adjust the seasoning as needed to your preference.

Transfer the finished green beans to a serving plate and enjoy immediately.


Heat a generous amount of cooking oil in a deep pot or fryer to 350°F. Maintaining this temperature is crucial to prevent soggy green beans.

Flash cook the trimmed green beans in small batches for approximately 1 minute per batch. This prevents overcrowding and ensures even cooking.

Once cooked, remove the green beans from the oil and place them on a paper towel-lined surface to drain excess oil.

In a separate large pan or wok, add 1 tablespoon of cooking oil over medium heat.

Add the minced garlic to the pan and cook until it turns a light golden brown, about 30 seconds to 1 minute.
Add the previously deep-fried green beans to the pan with the garlic.

Season the green beans with kosher salt, MSG, and white pepper.

Toss the green beans and seasonings thoroughly to ensure everything is well combined and coated.

Taste the green beans and adjust the seasoning as needed to your preference.

Transfer the finished green beans to a serving plate and enjoy immediately.
