Din Tai Fung Garlic Green Beans Recipe (with Video)

1. Mince the garlic and set aside.
2. Trim both ends off the green beans. Wash and dry thoroughly with a clean kitchen towel. Drying thoroughly prevents oil splatter when frying.
3. Fill up a medium-sized pot with about 1/2 inch to 1 inch of neutral oil. Heat the oil to at least 350F. While the oil heats up, prepare a plate with a layer of paper towel. This is where you'll put the fried green beans to drain off excess oil.
4. Separate green beans into 3 equal batches. Carefully drop the first batch into the oil -- it should splatter and bubble rapidly. Use a splatter screen if you have one!
5. Fry for 15-30 seconds (or until the skins of the green beans look blistered), then remove onto the paper towel-lined plate.
6. Heat the oil back up to 350F again and fry the second batch of green beans. Repeat with last batch. Dab off any excess oil.
7. In a clean pan, heat up 1 tbsp of leftover frying oil with the minced garlic. Add a tiny pinch of salt, pinch of chicken or mushroom bouillon powder, and cook on low until fragrant. We're not looking to brown the garlic -- we're just gently releasing the garlic aroma into the oil.
8. In a large bowl, add the cooked green beans, cooked garlic + oil, and salt (I used about 1/8 tsp). Toss well and it's ready to serve!