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TAIWANESE GREEN BEANS WITH GARLIC

November 23, 2018

Hope everyone had a HAPPY THANKSGIVING! It’s been festive few days. The night before Thanksgiving is always Friendsgiving for my friends and me. And, considering it’s the night before, we decided years ago to not do traditional food. So, every year we pick a culture and make dishes from that culture. This year’s culture was Chinese. I decided to make Green Beans with Garlic, Fried Rice, and Orange Chicken. I’ve already posted the Orange Chicken recipe. In the next few weeks, I’ll be posting some new recipes that I have been working on.

 

This recipe is the recipe for the Green Beans with Garlic. Most famously, this recipe can be ordered at any Din Tai Fung restaurant. Din Tai Fung is a world-class Taiwanese restaurant, best known for their juicy pork dumplings (xiao long bao). The first restaurant opened in Taipei in 1980, and at one point was included on the New York Times list of the top ten restaurants in the world. They expanded to the US in 2000, setting up shop in Arcadia, CA. Due to their popularity, the wait to get seated is frequently more than an hour. They have since opened many more locations in Southern California and Washington state. But what keeps Din Tai Fung at the top of many people’s list are some of the other items on their menu like the green beans with garlic. 

 

Ingredients:

  • 2 pounds green beans, both ends removed

  • Kosher salt

  • 5 tablespoons unsalted butter

  • 3 tablespoon good olive oil

  • 5 to 7 garlic cloves, minced 

  • freshly ground black pepper

 

Directions:

  1. Blanch the string beans in a large pot of boiling salted water for 5 minutes.

  2. Drain immediately and immerse in a large bowl of ice water to stop the cooking.

  3. When they are cool, drain and set aside.

  4. Heat the butter and olive oil in a very large saute pan over medium heat and cook the garlic for 1 to 2 minutes, tossing occasionally, until lightly browned. 

  5. Add the string beans, sprinkle with salt and pepper, and toss together. 

 

 

 

 

 

 

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