Saltgrass Green Beans Recipe

We’ve made green beans a million different ways, but this one? It’s hands-down the best. Trust us-we’ve tested, tasted, and tweaked this Saltgrass Green Beans Recipe until it came out just right, every time.

The Saltgrass Green Beans Recipe is a dish made with fresh green beans that are sautéed until blistered, then tossed with garlic, soy sauce, and seasonings to create a savory, slightly crispy side dish.

Wanna know how to make green beans taste like they came from a fancy steakhouse? Stick around-we’ll show you exactly what to do, step-by-step.

Why You Will Love This Saltgrass Green Beans Recipe?

These green beans are the perfect blend of crispy texture and bold, garlicky flavor. Inspired by the iconic Din Tai Fung garlic green beans, they bring restaurant-quality taste to your home kitchen with minimal ingredients and effort.

 

Blanching the beans locks in their vibrant color and tenderness, while dry frying gives them that irresistible blistered skin. The garlic-infused oil coats every bite, making this dish deeply savory and addictively delicious.

Whether you’re serving them alongside fried rice or as a stand-alone snack, these green beans are guaranteed to impress. Even the pickiest eaters won’t be able to stop munching.

Ingredients Used in This Saltgrass Green Beans Recipe

• 1 lb fresh green beans (ends trimmed)
• 5 cloves garlic (smashed and minced)
• 2–3 cups vegetable oil (for dry frying)
• ½ tsp salt (or to taste)
• Ice cubes and cold water (for blanching)

Essential Kitchen Equipment Required

1. Cutting board & knife
2. Large pot (for blanching)
3. Bowl with ice water
4. Paper towels or clean kitchen cloth
5. Wok or large frying pan
6. Slotted spoon or spider strainer
7. Garlic press or mortar & pestle (optional)

Prep Time: 10 minutes

Cooking Time: 10 minutes

Total Time: 20 minutes

Servings: 2–3

How To Make Saltgrass Green Beans?

1. Prep the Green Beans
Wash the green beans thoroughly and trim the ends. If they’re extra long, cut them in half-but if they’re bite-sized, leave them whole.

2. Smash & Mince the Garlic
To get that rich garlic aroma, smash the garlic cloves first to release the juices, then mince them finely. Pre-peeled garlic works great here for convenience.

3. Blanch the Green Beans
Bring a large pot of water to a boil. Add green beans and blanch for 20 seconds – no more, no less. This quick step helps the beans maintain their vibrant green color and a tender-crisp texture.

Immediately transfer the beans to an ice water bath to halt the cooking process. Once cooled, drain them well and pat dry with paper towels. Any moisture left can cause oil splatter later.

4. Dry Fry the Green Beans
Heat enough vegetable oil in a wok or frying pan over high heat – just enough to cover the beans. Test with one green bean: if it sizzles and bubbles, the oil is ready.

Fry the beans in batches, stirring gently, for 1–2 minutes until they appear blistered and slightly wrinkled. Remove and drain on a wire rack or paper towels.

5. Garlic Sauté & Finish
In the same wok, reduce heat to medium. Add a spoonful of fresh oil and toss in the minced garlic. Sauté briefly – about 15–20 seconds – until fragrant. Don’t let it brown!

Add the fried green beans back into the wok, sprinkle with salt, and stir-fry for 20 seconds, just enough to coat the beans in garlicky goodness.

Notable Tips to Make This Saltgrass Green Beans Recipe Perfect

Here are some notable tips, that can help you to make this recipe perfect in the very first attempt. Check below

I always wash my green beans really well.
Sometimes they come with a little dirt, and no one wants a crunchy surprise!

I never skip cutting off the ends.
They’re a bit tough and not super fun to eat. Just a quick snip on both sides does the trick.

Fresh garlic is a must for me.
Pre-minced garlic in a jar doesn’t give the same strong smell or flavor. I smash it, then chop it up – it’s kind of fun!

I blanch my beans before frying.
Only for 20 seconds! This helps them stay bright green and a little softer inside.

I use really cold ice water after blanching.
It’s like giving the beans a cold bath. It stops them from cooking too much and keeps the pretty green color.

I always pat the beans dry before frying.
Water and hot oil don’t mix! Dry beans = no scary splashes.

I test the oil with one bean first.
If it bubbles right away, I know it’s hot enough. It’s my little trick before tossing in the rest.

I don’t crowd the pan.
I cook the green beans in little batches so they get that nice blistery skin – not soggy or soft.

I keep an eye on the garlic.
Garlic can burn fast! I stir it for just a few seconds until it smells amazing, then in go the beans.

I always taste and sprinkle a little salt at the end.
Sometimes it needs just a pinch more. That’s when the flavors really pop!

Some Delicious Ways to Enjoy This Saltgrass Green Beans

Whether it’s a party, family function or you are enjoying this Saltgrass Green Beans at your home, the following serving ideas can make your meal more comfortable and delicious to enjoy.

1. With Steamy Fried Rice (Our Go-To Combo)
Let’s be real – nothing beats a plate of garlic green beans with a big Yard House Steak Bowl. The light garlic punch and crisp texture of the beans cut through the richness of the rice so perfectly. It’s our forever favorite weeknight combo.

2. Alongside Sweet & Sour Pork
Every time we make sweet and sour pork, these beans have to be on the side. The tangy-sweet pork sauce with the savory garlic flavor is such a satisfying contrast. Trust us, you’ll start scooping up sauce with the beans too.

3. As a Dim Sum-Inspired Side
We like to pretend we’re at Din Tai Fung by pairing this with frozen xiao long bao (soup dumplings) from the Asian market. Steam those up, plate the beans, and boom – dim sum brunch at home without the wait time.

4. Next to Grilled Steak or Teriyaki Beef
Garlic green beans and a juicy steak? Game changer. The garlic cuts through the richness of grilled meats beautifully. And if you drizzle a little teriyaki sauce on the steak? Even better. Total flavor explosion.

5. Over a Bowl of Noodles
Toss these beans over a bowl of sesame noodles or spicy dan dan noodles. We’ve even chopped them up and mixed them into lo mein. The textures together are chef’s kiss – crunchy meets chewy in the best way.

6. With Crispy Chicken or Karaage
We once made a batch of Japanese-style karaage (fried chicken) and served these beans on the side – and WOW. That combo is seriously addictive. It’s like your favorite takeout, just homemade and better.

7. In a Bento Box
These beans hold up great at room temp, so we love adding them to homemade bento boxes. Pair them with tamagoyaki (Japanese omelet), rice, and maybe some salmon. They bring that pop of flavor that balances the whole box.

8. Topped on Rice Bowls
Make a simple rice bowl with jasmine rice, shredded rotisserie chicken, and a soft-boiled egg – then pile on the garlic green beans. Instant upgrade. It makes the whole dish taste fresh and complete.

9. As a Warm Salad Topper
Okay, hear us out – take some arugula or spinach, a soft-poached egg, and add warm garlic green beans right on top. The garlic oil almost acts like a dressing. It sounds fancy, but it’s the easiest lunch ever.

10. In Asian-Inspired Tacos or Wraps
One time, we had leftover green beans and tucked them into a tortilla with some pulled pork and sriracha mayo. It turned into this unexpected Asian-fusion taco situation… and now we keep doing it. Highly recommend for adventurous eaters!

How to Store and Reheat This Saltgrass Green Beans Properly

Storage:
Let the green beans cool completely. Store in an airtight container in the refrigerator for up to 3 days.

Reheating:
Reheat in a hot pan or wok over medium heat for 2–3 minutes to maintain texture. Avoid microwaving if possible, as it can make the beans soggy.

FAQs on This Saltgrass Green Beans Recipe

Here, we’ve got you covered with some common questions about the Saltgrass Green Beans Recipe that people often ask.

1. What is the best method for preserving green beans?

From our experience, the best way to preserve green beans is to blanch and freeze them. We like to blanch them for about 2–3 minutes, then transfer them immediately into an ice bath to stop the cooking. After drying them thoroughly, we freeze them flat on a baking sheet before storing in airtight bags. This keeps them fresh and crisp for months.

2. What does Saltgrass put on their green beans?

While Saltgrass hasn’t officially shared their secret, from our taste tests and recreations, their green beans seem to be lightly sautéed in butter or oil, with a hint of garlic, salt, and maybe a dash of steak seasoning. Our version amps up the garlic and uses a dry-fry method for that same rich, blistered texture.

3. How many times can you pick green beans?

In a home garden, you can usually pick green beans every 2–3 days during peak season. We’ve found that the more frequently you pick them, the more the plant produces. You can get multiple harvests over several weeks, especially if you pick them when they’re young and tender.

4. Can I use canned green beans instead of fresh?

We highly recommend against it – and we say this from experience! Canned green beans don’t hold up well to dry-frying; they’re too soft and lack that fresh, snappy texture. Fresh or even frozen (blanched first) is the way to go.

5. Why are my green beans not blistering?

If your green beans aren’t blistering, it usually means the oil isn’t hot enough. We learned this the hard way early on – make sure to test with one bean first. It should immediately sizzle and bubble. Also, dry the beans completely before frying to avoid steam and sogginess.

6. Is blanching really necessary?

Technically no, but we always do it because it helps lock in that vibrant green color and tender-crisp texture. Blanching also shortens the frying time and improves the final flavor and mouthfeel. We’d call it a “pro move” – especially if you’re serving these at a dinner party.

7. Can I make this recipe in advance?

Yes – partially! You can blanch and dry the green beans ahead of time, and even mince the garlic. But we recommend doing the final frying and stir-fry just before serving for best texture and flavor. The beans lose their signature crispness if they sit too long.

8. What oil should I use for dry frying?

We usually go with vegetable oil or peanut oil because they have a high smoke point and neutral flavor. Avoid olive oil – it tends to burn too quickly and its flavor can overpower the garlic.

9. How do I reheat leftover garlic green beans without losing texture?

Skip the microwave! We like to toss them back in a hot wok or skillet for just a minute or two – no extra oil needed. This helps revive their crispness without making them mushy.

10. Can I make this recipe less oily?

Definitely. If you’re watching your oil intake, you can blanch and then sauté the beans in just a tablespoon of oil with garlic. They won’t be blistered, but they’ll still be super flavorful and much lighter. We’ve made this “weeknight version” many times!

This Saltgrass Green Beans Recipe is more than just a vegetable side-it’s a garlic-lover’s dream. The beans are crisp, aromatic, and seriously addictive. Whether you’re channeling Din Tai Fung vibes or just craving something garlicky and green, this dish delivers.

So next time you’re whipping up your favorite fried rice or sweet and sour pork, don’t forget to pair it with these perfectly blistered green beans. You might even convert a green bean hater into a believer.

Bon Appétit and happy cooking!

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