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\n <\/source><\/source><\/picture>\n Tasting Table\/Miriam Hahn<\/span>\n <\/div>\n
If you’ve been to Din Tai Fung and had their famous green beans, you might never be satisfied with plain green beans again. The smoky charred flavor and blistered texture that these beans are known for seems like it would require restaurant-quality equipment to achieve, but in fact, it’s possible to make this dish at home. The secret to getting the perfect blister is a hot pan, dry green beans, and the willpower to leave them undisturbed when they first hit the pan. It’s in those first 2 minutes that the magic happens, and that charred exterior is what makes these beans so special. This version is inspired by the original, rather than an exact copycat, and we’ve elevated the blistered green beans by adding a fresh sauce to finish the dish, made from garlic, lime, cilantro, and sesame oil. It adds just the right amount of brightness, tang, and savory flavor, and is a fun twist from the original version.<\/p>\n
Recipe developer Miriam Hahn brings us this recipe and says, “These flavorful green beans are perfect as a side for a weeknight dinner or a fancier occasion. If you want to make them ahead of time, or have leftovers, you just put them into a dry skillet over medium-high heat for 2-3 minutes to heat up.”<\/p>\n<\/p><\/div>\n<\/p><\/div>\n
<\/p>\n
Gather the ingredients for Din Tai Fung-Inspired Green Beans<\/h2>\n\n
\n ![\"recipe](\"https:\/\/www.tastingtable.com\/2144977\/din-tai-fung-green-beans-recipe\/\")
\n <\/source><\/source><\/picture>\n Tasting Table\/Miriam Hahn<\/span>\n <\/div>\n\nTo make this recipe, start in the produce section of the store and grab the green beans. To save time, you can look for the type that are washed and trimmed. This will also ensure the beans are thoroughly dry for the perfect blister. While in the produce aisle, pick up garlic, cilantro, and a lime. For the umami flavor, you’ll need some mushroom powder. Then check your pantry for sesame oil, avocado oil, salt, and white pepper.<\/p>\n<\/p><\/div>\n<\/p><\/div>\n
<\/p>\n
\nStep 1: Prep the lime<\/h2>\n\n
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\n <\/source><\/source><\/picture>\n Tasting Table\/Miriam Hahn<\/span>\n <\/div>\n<\/p><\/div>\n
<\/p>\n
\nStep 2: Make the sauce<\/h2>\n\n
\n
\n <\/source><\/source><\/picture>\n Tasting Table\/Miriam Hahn<\/span>\n <\/div>\n\nIn a small bowl, combine 3 cloves of the minced garlic, cilantro, lime zest, lime juice, and sesame oil. Mix well and set aside.<\/p>\n<\/p><\/div>\n<\/p><\/div>\n
<\/p>\n
\nStep 3: Cut the beans<\/h2>\n\n
\n
\n <\/source><\/source><\/picture>\n Tasting Table\/Miriam Hahn<\/span>\n <\/div>\n\nCut the green beans into 3-inch pieces.<\/p>\n<\/p><\/div>\n<\/p><\/div>\n
<\/p>\n
\nStep 4: Add oil to a skillet<\/h2>\n\n
\n
\n <\/source><\/source><\/picture>\n Tasting Table\/Miriam Hahn<\/span>\n <\/div>\n\nAdd 1 tablespoon of oil to a cast iron skillet and bring the heat to medium-high.<\/p>\n<\/p><\/div>\n<\/p><\/div>\n
<\/p>\n
\nStep 5: Add some of the green beans<\/h2>\n\n
\n
\n <\/source><\/source><\/picture>\n Tasting Table\/Miriam Hahn<\/span>\n <\/div>\n\nAdd \u2153 of the green beans in a single layer in the pan. Let them sit completely undisturbed for 2 minutes until charred on the underside.<\/p>\n<\/p><\/div>\n<\/p><\/div>\n
<\/p>\n
\nStep 6: Toss the beans<\/h2>\n\n
\n
\n <\/source><\/source><\/picture>\n Tasting Table\/Miriam Hahn<\/span>\n <\/div>\n\nToss and cook the beans for 1 more minute until the skins are blistered. Repeat the process twice with the remaining green beans.<\/p>\n<\/p><\/div>\n<\/p><\/div>\n
<\/p>\n
\nStep 7: Add the final ingredients<\/h2>\n\n
\n
\n <\/source><\/source><\/picture>\n Tasting Table\/Miriam Hahn<\/span>\n <\/div>\n\nRemove the pan from the heat and add in all of the cooked green beans, the remaining garlic, mushroom powder, salt, and white pepper. Toss well to coat.<\/p>\n<\/p><\/div>\n<\/p><\/div>\n
<\/p>\n
\nStep 8: Add the sauce and serve<\/h2>\n\n
\n
\n <\/source><\/source><\/picture>\n Tasting Table\/Miriam Hahn<\/span>\n <\/div>\n\nTransfer the beans to a serving bowl and spoon the cilantro lime sesame oil over the top before serving.<\/p>\n<\/p><\/div>\n<\/p><\/div>\n
<\/p>\n
\nWhat pairs well with Din Tai Fung-inspired green beans?<\/h2>\n<\/p><\/div>\n\n\n\t\t\t\t\t
\n
\n <\/source><\/source><\/picture>\n Tasting Table\/Miriam Hahn<\/span>\n <\/div>\n
To make this recipe, start in the produce section of the store and grab the green beans. To save time, you can look for the type that are washed and trimmed. This will also ensure the beans are thoroughly dry for the perfect blister. While in the produce aisle, pick up garlic, cilantro, and a lime. For the umami flavor, you’ll need some mushroom powder. Then check your pantry for sesame oil, avocado oil, salt, and white pepper.<\/p>\n<\/p><\/div>\n<\/p><\/div>\n
<\/p>\n
Step 1: Prep the lime<\/h2>\n\n
\n
\n <\/source><\/source><\/picture>\n Tasting Table\/Miriam Hahn<\/span>\n <\/div>\n<\/p><\/div>\n
<\/p>\n
\nStep 2: Make the sauce<\/h2>\n\n
\n
\n <\/source><\/source><\/picture>\n Tasting Table\/Miriam Hahn<\/span>\n <\/div>\n\nIn a small bowl, combine 3 cloves of the minced garlic, cilantro, lime zest, lime juice, and sesame oil. Mix well and set aside.<\/p>\n<\/p><\/div>\n<\/p><\/div>\n
<\/p>\n
\nStep 3: Cut the beans<\/h2>\n\n
\n
\n <\/source><\/source><\/picture>\n Tasting Table\/Miriam Hahn<\/span>\n <\/div>\n\nCut the green beans into 3-inch pieces.<\/p>\n<\/p><\/div>\n<\/p><\/div>\n
<\/p>\n
\nStep 4: Add oil to a skillet<\/h2>\n\n
\n
\n <\/source><\/source><\/picture>\n Tasting Table\/Miriam Hahn<\/span>\n <\/div>\n\nAdd 1 tablespoon of oil to a cast iron skillet and bring the heat to medium-high.<\/p>\n<\/p><\/div>\n<\/p><\/div>\n
<\/p>\n
\nStep 5: Add some of the green beans<\/h2>\n\n
\n
\n <\/source><\/source><\/picture>\n Tasting Table\/Miriam Hahn<\/span>\n <\/div>\n\nAdd \u2153 of the green beans in a single layer in the pan. Let them sit completely undisturbed for 2 minutes until charred on the underside.<\/p>\n<\/p><\/div>\n<\/p><\/div>\n
<\/p>\n
\nStep 6: Toss the beans<\/h2>\n\n
\n
\n <\/source><\/source><\/picture>\n Tasting Table\/Miriam Hahn<\/span>\n <\/div>\n\nToss and cook the beans for 1 more minute until the skins are blistered. Repeat the process twice with the remaining green beans.<\/p>\n<\/p><\/div>\n<\/p><\/div>\n
<\/p>\n
\nStep 7: Add the final ingredients<\/h2>\n\n
\n
\n <\/source><\/source><\/picture>\n Tasting Table\/Miriam Hahn<\/span>\n <\/div>\n\nRemove the pan from the heat and add in all of the cooked green beans, the remaining garlic, mushroom powder, salt, and white pepper. Toss well to coat.<\/p>\n<\/p><\/div>\n<\/p><\/div>\n
<\/p>\n
\nStep 8: Add the sauce and serve<\/h2>\n\n
\n
\n <\/source><\/source><\/picture>\n Tasting Table\/Miriam Hahn<\/span>\n <\/div>\n\nTransfer the beans to a serving bowl and spoon the cilantro lime sesame oil over the top before serving.<\/p>\n<\/p><\/div>\n<\/p><\/div>\n
<\/p>\n
\nWhat pairs well with Din Tai Fung-inspired green beans?<\/h2>\n<\/p><\/div>\n\n\n\t\t\t\t\t
\n
\n <\/source><\/source><\/picture>\n Tasting Table\/Miriam Hahn<\/span>\n <\/div>\n<\/p><\/div>\n
<\/p>\n
Step 2: Make the sauce<\/h2>\n\n
\n
\n <\/source><\/source><\/picture>\n Tasting Table\/Miriam Hahn<\/span>\n <\/div>\n\nIn a small bowl, combine 3 cloves of the minced garlic, cilantro, lime zest, lime juice, and sesame oil. Mix well and set aside.<\/p>\n<\/p><\/div>\n<\/p><\/div>\n
<\/p>\n
\nStep 3: Cut the beans<\/h2>\n\n
\n
\n <\/source><\/source><\/picture>\n Tasting Table\/Miriam Hahn<\/span>\n <\/div>\n\nCut the green beans into 3-inch pieces.<\/p>\n<\/p><\/div>\n<\/p><\/div>\n
<\/p>\n
\nStep 4: Add oil to a skillet<\/h2>\n\n
\n
\n <\/source><\/source><\/picture>\n Tasting Table\/Miriam Hahn<\/span>\n <\/div>\n\nAdd 1 tablespoon of oil to a cast iron skillet and bring the heat to medium-high.<\/p>\n<\/p><\/div>\n<\/p><\/div>\n
<\/p>\n
\nStep 5: Add some of the green beans<\/h2>\n\n
\n
\n <\/source><\/source><\/picture>\n Tasting Table\/Miriam Hahn<\/span>\n <\/div>\n\nAdd \u2153 of the green beans in a single layer in the pan. Let them sit completely undisturbed for 2 minutes until charred on the underside.<\/p>\n<\/p><\/div>\n<\/p><\/div>\n
<\/p>\n
\nStep 6: Toss the beans<\/h2>\n\n
\n
\n <\/source><\/source><\/picture>\n Tasting Table\/Miriam Hahn<\/span>\n <\/div>\n\nToss and cook the beans for 1 more minute until the skins are blistered. Repeat the process twice with the remaining green beans.<\/p>\n<\/p><\/div>\n<\/p><\/div>\n
<\/p>\n
\nStep 7: Add the final ingredients<\/h2>\n\n
\n
\n <\/source><\/source><\/picture>\n Tasting Table\/Miriam Hahn<\/span>\n <\/div>\n\nRemove the pan from the heat and add in all of the cooked green beans, the remaining garlic, mushroom powder, salt, and white pepper. Toss well to coat.<\/p>\n<\/p><\/div>\n<\/p><\/div>\n
<\/p>\n
\nStep 8: Add the sauce and serve<\/h2>\n\n
\n
\n <\/source><\/source><\/picture>\n Tasting Table\/Miriam Hahn<\/span>\n <\/div>\n\nTransfer the beans to a serving bowl and spoon the cilantro lime sesame oil over the top before serving.<\/p>\n<\/p><\/div>\n<\/p><\/div>\n
<\/p>\n
\nWhat pairs well with Din Tai Fung-inspired green beans?<\/h2>\n<\/p><\/div>\n\n\n\t\t\t\t\t
\n
\n <\/source><\/source><\/picture>\n Tasting Table\/Miriam Hahn<\/span>\n <\/div>\n
In a small bowl, combine 3 cloves of the minced garlic, cilantro, lime zest, lime juice, and sesame oil. Mix well and set aside.<\/p>\n<\/p><\/div>\n<\/p><\/div>\n
<\/p>\n
Step 3: Cut the beans<\/h2>\n\n
\n
\n <\/source><\/source><\/picture>\n Tasting Table\/Miriam Hahn<\/span>\n <\/div>\n\nCut the green beans into 3-inch pieces.<\/p>\n<\/p><\/div>\n<\/p><\/div>\n
<\/p>\n
\nStep 4: Add oil to a skillet<\/h2>\n\n
\n
\n <\/source><\/source><\/picture>\n Tasting Table\/Miriam Hahn<\/span>\n <\/div>\n\nAdd 1 tablespoon of oil to a cast iron skillet and bring the heat to medium-high.<\/p>\n<\/p><\/div>\n<\/p><\/div>\n
<\/p>\n
\nStep 5: Add some of the green beans<\/h2>\n\n
\n
\n <\/source><\/source><\/picture>\n Tasting Table\/Miriam Hahn<\/span>\n <\/div>\n\nAdd \u2153 of the green beans in a single layer in the pan. Let them sit completely undisturbed for 2 minutes until charred on the underside.<\/p>\n<\/p><\/div>\n<\/p><\/div>\n
<\/p>\n
\nStep 6: Toss the beans<\/h2>\n\n
\n
\n <\/source><\/source><\/picture>\n Tasting Table\/Miriam Hahn<\/span>\n <\/div>\n\nToss and cook the beans for 1 more minute until the skins are blistered. Repeat the process twice with the remaining green beans.<\/p>\n<\/p><\/div>\n<\/p><\/div>\n
<\/p>\n
\nStep 7: Add the final ingredients<\/h2>\n\n
\n
\n <\/source><\/source><\/picture>\n Tasting Table\/Miriam Hahn<\/span>\n <\/div>\n\nRemove the pan from the heat and add in all of the cooked green beans, the remaining garlic, mushroom powder, salt, and white pepper. Toss well to coat.<\/p>\n<\/p><\/div>\n<\/p><\/div>\n
<\/p>\n
\nStep 8: Add the sauce and serve<\/h2>\n\n
\n
\n <\/source><\/source><\/picture>\n Tasting Table\/Miriam Hahn<\/span>\n <\/div>\n\nTransfer the beans to a serving bowl and spoon the cilantro lime sesame oil over the top before serving.<\/p>\n<\/p><\/div>\n<\/p><\/div>\n
<\/p>\n
\nWhat pairs well with Din Tai Fung-inspired green beans?<\/h2>\n<\/p><\/div>\n\n\n\t\t\t\t\t
\n
\n <\/source><\/source><\/picture>\n Tasting Table\/Miriam Hahn<\/span>\n <\/div>\n
Cut the green beans into 3-inch pieces.<\/p>\n<\/p><\/div>\n<\/p><\/div>\n
<\/p>\n
Step 4: Add oil to a skillet<\/h2>\n\n
\n
\n <\/source><\/source><\/picture>\n Tasting Table\/Miriam Hahn<\/span>\n <\/div>\n\nAdd 1 tablespoon of oil to a cast iron skillet and bring the heat to medium-high.<\/p>\n<\/p><\/div>\n<\/p><\/div>\n
<\/p>\n
\nStep 5: Add some of the green beans<\/h2>\n\n
\n
\n <\/source><\/source><\/picture>\n Tasting Table\/Miriam Hahn<\/span>\n <\/div>\n\nAdd \u2153 of the green beans in a single layer in the pan. Let them sit completely undisturbed for 2 minutes until charred on the underside.<\/p>\n<\/p><\/div>\n<\/p><\/div>\n
<\/p>\n
\nStep 6: Toss the beans<\/h2>\n\n
\n
\n <\/source><\/source><\/picture>\n Tasting Table\/Miriam Hahn<\/span>\n <\/div>\n\nToss and cook the beans for 1 more minute until the skins are blistered. Repeat the process twice with the remaining green beans.<\/p>\n<\/p><\/div>\n<\/p><\/div>\n
<\/p>\n
\nStep 7: Add the final ingredients<\/h2>\n\n
\n
\n <\/source><\/source><\/picture>\n Tasting Table\/Miriam Hahn<\/span>\n <\/div>\n\nRemove the pan from the heat and add in all of the cooked green beans, the remaining garlic, mushroom powder, salt, and white pepper. Toss well to coat.<\/p>\n<\/p><\/div>\n<\/p><\/div>\n
<\/p>\n
\nStep 8: Add the sauce and serve<\/h2>\n\n
\n
\n <\/source><\/source><\/picture>\n Tasting Table\/Miriam Hahn<\/span>\n <\/div>\n\nTransfer the beans to a serving bowl and spoon the cilantro lime sesame oil over the top before serving.<\/p>\n<\/p><\/div>\n<\/p><\/div>\n
<\/p>\n
\nWhat pairs well with Din Tai Fung-inspired green beans?<\/h2>\n<\/p><\/div>\n\n\n\t\t\t\t\t
\n
\n <\/source><\/source><\/picture>\n Tasting Table\/Miriam Hahn<\/span>\n <\/div>\n
Add 1 tablespoon of oil to a cast iron skillet and bring the heat to medium-high.<\/p>\n<\/p><\/div>\n<\/p><\/div>\n
<\/p>\n
Step 5: Add some of the green beans<\/h2>\n\n
\n
\n <\/source><\/source><\/picture>\n Tasting Table\/Miriam Hahn<\/span>\n <\/div>\n\nAdd \u2153 of the green beans in a single layer in the pan. Let them sit completely undisturbed for 2 minutes until charred on the underside.<\/p>\n<\/p><\/div>\n<\/p><\/div>\n
<\/p>\n
\nStep 6: Toss the beans<\/h2>\n\n
\n
\n <\/source><\/source><\/picture>\n Tasting Table\/Miriam Hahn<\/span>\n <\/div>\n\nToss and cook the beans for 1 more minute until the skins are blistered. Repeat the process twice with the remaining green beans.<\/p>\n<\/p><\/div>\n<\/p><\/div>\n
<\/p>\n
\nStep 7: Add the final ingredients<\/h2>\n\n
\n
\n <\/source><\/source><\/picture>\n Tasting Table\/Miriam Hahn<\/span>\n <\/div>\n\nRemove the pan from the heat and add in all of the cooked green beans, the remaining garlic, mushroom powder, salt, and white pepper. Toss well to coat.<\/p>\n<\/p><\/div>\n<\/p><\/div>\n
<\/p>\n
\nStep 8: Add the sauce and serve<\/h2>\n\n
\n
\n <\/source><\/source><\/picture>\n Tasting Table\/Miriam Hahn<\/span>\n <\/div>\n\nTransfer the beans to a serving bowl and spoon the cilantro lime sesame oil over the top before serving.<\/p>\n<\/p><\/div>\n<\/p><\/div>\n
<\/p>\n
\nWhat pairs well with Din Tai Fung-inspired green beans?<\/h2>\n<\/p><\/div>\n\n\n\t\t\t\t\t
\n
\n <\/source><\/source><\/picture>\n Tasting Table\/Miriam Hahn<\/span>\n <\/div>\n
Add \u2153 of the green beans in a single layer in the pan. Let them sit completely undisturbed for 2 minutes until charred on the underside.<\/p>\n<\/p><\/div>\n<\/p><\/div>\n
<\/p>\n
Step 6: Toss the beans<\/h2>\n\n
\n
\n <\/source><\/source><\/picture>\n Tasting Table\/Miriam Hahn<\/span>\n <\/div>\n\nToss and cook the beans for 1 more minute until the skins are blistered. Repeat the process twice with the remaining green beans.<\/p>\n<\/p><\/div>\n<\/p><\/div>\n
<\/p>\n
\nStep 7: Add the final ingredients<\/h2>\n\n
\n
\n <\/source><\/source><\/picture>\n Tasting Table\/Miriam Hahn<\/span>\n <\/div>\n\nRemove the pan from the heat and add in all of the cooked green beans, the remaining garlic, mushroom powder, salt, and white pepper. Toss well to coat.<\/p>\n<\/p><\/div>\n<\/p><\/div>\n
<\/p>\n
\nStep 8: Add the sauce and serve<\/h2>\n\n
\n
\n <\/source><\/source><\/picture>\n Tasting Table\/Miriam Hahn<\/span>\n <\/div>\n\nTransfer the beans to a serving bowl and spoon the cilantro lime sesame oil over the top before serving.<\/p>\n<\/p><\/div>\n<\/p><\/div>\n
<\/p>\n
\nWhat pairs well with Din Tai Fung-inspired green beans?<\/h2>\n<\/p><\/div>\n\n\n\t\t\t\t\t
\n
\n <\/source><\/source><\/picture>\n Tasting Table\/Miriam Hahn<\/span>\n <\/div>\n
Toss and cook the beans for 1 more minute until the skins are blistered. Repeat the process twice with the remaining green beans.<\/p>\n<\/p><\/div>\n<\/p><\/div>\n
<\/p>\n
Step 7: Add the final ingredients<\/h2>\n\n
\n
\n <\/source><\/source><\/picture>\n Tasting Table\/Miriam Hahn<\/span>\n <\/div>\n\nRemove the pan from the heat and add in all of the cooked green beans, the remaining garlic, mushroom powder, salt, and white pepper. Toss well to coat.<\/p>\n<\/p><\/div>\n<\/p><\/div>\n
<\/p>\n
\nStep 8: Add the sauce and serve<\/h2>\n\n
\n
\n <\/source><\/source><\/picture>\n Tasting Table\/Miriam Hahn<\/span>\n <\/div>\n\nTransfer the beans to a serving bowl and spoon the cilantro lime sesame oil over the top before serving.<\/p>\n<\/p><\/div>\n<\/p><\/div>\n
<\/p>\n
\nWhat pairs well with Din Tai Fung-inspired green beans?<\/h2>\n<\/p><\/div>\n\n\n\t\t\t\t\t
\n
\n <\/source><\/source><\/picture>\n Tasting Table\/Miriam Hahn<\/span>\n <\/div>\n
Remove the pan from the heat and add in all of the cooked green beans, the remaining garlic, mushroom powder, salt, and white pepper. Toss well to coat.<\/p>\n<\/p><\/div>\n<\/p><\/div>\n
<\/p>\n
Step 8: Add the sauce and serve<\/h2>\n\n
\n
\n <\/source><\/source><\/picture>\n Tasting Table\/Miriam Hahn<\/span>\n <\/div>\n\nTransfer the beans to a serving bowl and spoon the cilantro lime sesame oil over the top before serving.<\/p>\n<\/p><\/div>\n<\/p><\/div>\n
<\/p>\n
\nWhat pairs well with Din Tai Fung-inspired green beans?<\/h2>\n<\/p><\/div>\n\n\n\t\t\t\t\t
\n
\n <\/source><\/source><\/picture>\n Tasting Table\/Miriam Hahn<\/span>\n <\/div>\n
Transfer the beans to a serving bowl and spoon the cilantro lime sesame oil over the top before serving.<\/p>\n<\/p><\/div>\n<\/p><\/div>\n
<\/p>\n
What pairs well with Din Tai Fung-inspired green beans?<\/h2>\n<\/p><\/div>\n\n\n\t\t\t\t\t
\n\t\t\t\t\t