Blanching

Cup of Yum
1. This is optional if you want brighter and more colorful beans
2. Cut the stem ends off by hand, or use kitchen scissors.
3. Prepare a pot large enough to hold the green beans you plan to cook.
4. Bring the water to a rapid boil with salt.
5. Boil the green beans for 20 seconds.
6. Put them in ice water to cool them off and stop the cooking process.
7. Pat dry after removing from ice water
8. Blanching the green beans will form smaller, more uniform blisters when fried, very similar to the Din Tai Fung green beans but it won't change the flavor as much.

Cooking

1. Place a deep skillet or wok over high heat and add enough oil to deep-fry green beans.
2. You can test the temperature of the oil by dropping a green bean in the pan. In order for the oil to be hot enough, it must bubble and fry immediately.
3. Cook your green beans just until the skin blisters and wrinkles, about 30 seconds to a minute.
4. Place them on a rack or plate lined with paper towels. Make sure they are dry before continuing to the next step.
5. Now your green beans are ready to be fried with your garlic.
6. In another hot pan, add a tablespoon of oil
7. Sauté the garlic until it becomes fragrant. This may take only a few minutes.
8. Then add the green beans and sauté together for 30 seconds - 1 minute.
9. Serve immediately.