This is the best Copycat PF Chang’s Spicy Green Beans recipe and perfect as a side dish or vegetarian main dish served over rice!
When I was in high school, my friends and I used to frequent PF Chang’s more than I care to admit. It was great, but not so great because lets face it, while the food tastes delicious, it is packed with tons of sodium and other not so healthy ingredients. Figuring out how to make your favorite restaurant dishes at home, is actually pretty simple, but does take some work to get it just right. I am excited to have finally perfected the Copycat PF Chang’s Spicy Green Beans.
Not only do you know what you are putting into these Copycat PF Chang’s Spicy Green Beans when you make it at home, but you also save lots of unnecessary calories. My local Kroger often discounts vegetables and fruits that are ‘on the verge of spoiling’, and I love browsing that section. They often have huge bags of green bags (like 4 pound bags for .99), jalapenos, squash, potatoes, etc etc. I love it. Whatever is there is always .99 and as long as you use it within a few days, it’s absolutely fine. Check your local store to see if they have a section like this. I love saving money, so it’s a great option.
Anyway, back to the Copycat PF Chang’s Spicy Green Beans; It takes 1 minute to whip up this sauce, and then only a few minutes to actually cook the green beans. The longest part is actually trimming and cutting the green beans. I like to cut them into about 2 inch long pieces, but it’s really up to you how you cut them. This dish yields a lot of sauce, too, so it would be perfect to serve these as a side dish over rice, or make baked chicken and top with the green beans and sauce.
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This is the best Copycat PF Chang's Spicy Green Beans recipe and perfect as a side dish or vegetarian main dish served over rice!
- 1-2 lbs green beans , trimmed and cut into 2 inch pieces
- 2 green onions , chopped thinly
- 1 tsp red pepper flakes + 1/4 tsp
- 4 garlic cloves , minced
- 2 TBS sesame oil
- 1/8 tsp salt
- 1/8 tsp ground black pepper
- 2 TBS low sodium soy sauce
- 1 TBS rice vinegar
- 1 tsp white granulated sugar
- 1/4 cup water
- 1 tsp corn starch
In a small bowl mix together soy sauce, rice vinegar, sugar, water, corn starch, salt, and pepper; set aside.
In a wok or large skillet, add oil; let heat over medium high heat for 30 seconds. Add garlic, green onions, and 1 tsp red pepper flakes. Stir fry quickly, for about 30 seconds. Add green beans and stir constantly until they are almost fully cooked, about 3 minutes (should turn deep green). Push green beans to the side, pour sauce into pan, stir to distribute sauce to bottom of pan. Cook for 30 seconds over medium high heat; allow to come to a boil (shouldn't take long), reduce heat to low, stir to coat green beans with sauce. Cook for 30 more seconds.
Serve and enjoy!
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